Add <quantity>1<unit>cup</unit></quantity> of basmati rice and <quantity>1<unit>cup</unit></quantity> of water to a bowl. Cover and let rest for at least 4 hours to hydrate. The more the rice rests, the longer the grain will end up being

Place a saucepan over medium heat and drizzle with olive oil. Add <quantity>1½<unit>tsp</unit></quantity> of cumin seed, <quantity>2<unit>pods</unit></quantity> of cardamom, and a pich of saffron

Drain the rice and add to the saucepan. Add <quantity>2<unit>cups</unit></quantity> of water

Add salt to taste and stir to dissolve. When it starts to boil, reduce the heat to low and cover with a lid. Cook for 10-13m until all the water has evaporated

Turn off the heat and let the rice rest covered for 5m to finish cooking

Loosen the grains with a fork. The spiced basmati rice is ready

This is the perfect pairing for curries and flavorful stews. Enjoy!