Pilaf RiceA few days ago I read this post about how to make Pilaf rice on Hungry and frozen, a New Zealand food blog that I follow.  It sounded so easy and so delicious that I immediately attempted my version of this Persian classic.  I have made it 3 times the last week because I like it so much and in addition it is so quick and straight forward to prepare.   You only need one pot, it makes great use of leftover vegetables and it works by itself as well as a side for chicken or lamb.  Who would have thought that rice can taste that fantastic?  Ute’s AROMATIC AND FRAGRANT PILAF RICEAmount: for 2 people as main, 4 people as a sidePreparation time: 20 minutesIngredients: 1 cup of basmati rice 2 cups of water 1 half onion, finely diced 20 ml olive oil 20 mg of butter a cup of frozen peas a handful of spinach leaves 20mg of sliced almonds 5-7 slightly crushed cardamom pods a teaspoon of cumin seeds a teaspoon of garam massala, a teaspoon of ginger, a teaspoon of Szechuan pepper (adapt to how spicy you like it) 5 threads of saffron (soak

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