Mango Macadamia Nut Rice

Soak the saffron threads in hot water and set aside for at least 10 minutes to release their color and flavor.

Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly and spread on a clean kitchen towel to dry for 15 minutes.

Heat the clarified butter in a heavy-bottomed pot or rice cooker over medium heat, then add the cloves, cardamom pods, cinnamon stick, and black peppercorns. Toast the spices for 1-2 minutes until fragrant, stirring gently to prevent burning.

Add the dried rice to the pot and stir continuously for 2-3 minutes to coat it with the spiced butter and toast lightly.

Pour in the 3 cups of water and add the kosher salt, stirring once to combine evenly.

Bring the liquid to a rolling boil over medium-high heat, then immediately reduce the heat to low and cover tightly with a lid.

Simmer the rice undisturbed for 18-20 minutes until the water is absorbed and the rice is tender with each grain separate.

While the rice cooks, lightly toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, then chop coarsely and set aside.

Remove the rice from heat and let it rest covered for 2-3 minutes to allow steam to finish cooking.

Gently fold the soaked saffron with its soaking liquid into the cooked rice, using a fork to separate the grains without crushing them.

Fold in the diced mango, raisins, macadamia nuts, fresh coriander, and scallions with a light hand to preserve the texture of the rice and fruit.

Transfer to a serving dish and serve immediately while warm, allowing the fragrant spices and tender mango to complement the nutty rice.