Ingredients (Serves two people)

		5 cloves
		5 whole cardamom pods (optional)
		salt to taste (optional)
		100g Basmati rice
		Pinch saffron threads
		2 tbs chopped fresh coriander.
	Saucepan with a tight fitting lid

Instructions

	Add the cloves and cardamom to a pan of boiling water. Add salt if using.
	Add the rice and cook according to packet instructions. Remove the cloves and cardamom with a slotted spoon (they should be floating on the surface of the water) and drain the rice.
	Remove the pan from the heat and place on a heat-proof surface. Return the rice to the pan. Sprinkle the saffron over the cooked rice and gently stir into the rice.
	Cover with the lid and leave for 5 to 10 minutes.
	Stir in the fresh coriander and serve immediately.

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