Spiced rice pilaf

Rinse the brown basmati rice under cold water until the water runs clear, then drain thoroughly in a fine-mesh sieve.

Heat 1 tbsp of vegetable oil in a large heavy-bottomed pot over medium heat, then add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.

Add the whole cloves and cinnamon stick to the pot, stirring briefly to release their aromatics.

Add the drained rice to the pot and stir gently to coat each grain with oil, toasting the rice for 2-3 minutes.

Pour the chicken broth into the pot and add salt, stirring once to combine, then bring to a boil.

Reduce heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, heat 1 tsp of vegetable oil in a small skillet over medium heat, then add the blanched slivered almonds and pine nuts, toasting until golden, about 2-3 minutes.

Add the raisins to the skillet with the nuts and cook for an additional 1 minute, then remove from heat and set aside.

Remove the pot from heat and let the rice rest, covered, for 5 minutes to complete the cooking process.

Fluff the rice gently with a fork, removing the whole cloves and cinnamon stick if desired for a cleaner presentation.

Transfer the rice to a serving platter and top with the toasted nut and raisin mixture, then serve immediately.