Saffron pilaf rice

Crush a generous pinch of saffron threads in a small bowl. Pour four tablespoons of warm water and let infuse ten minutes until the liquid turns deep amber-orange.

Crush the cardamom pods lightly with the side of a knife to release their oils. The shell stays intact so the seeds inside infuse but do not bite into the rice during eating.

Rinse the basmati under cold water until it runs perfectly clear. Drain in a sieve five minutes. The drier the rice before toasting, the more separate the grains end up.

Melt the butter in a heavy pot, add cardamom and salt. Add the drained rice, stir gently four minutes until each grain glistens and starts to smell like fresh popcorn.

Pour six hundred forty millilitres of hot water and the saffron infusion. Bring to a boil, cover with a tight lid, lowest heat, eighteen minutes. Do not lift the lid until the end.

Off heat, lid on, rest five minutes. Fluff with a fork from the edges to centre, drizzle the remaining ghee over for a glossy finish. Each grain should be separate, gold-tipped from the saffron.