Persia inspired rice. It is beautiful.
1- Wash thoroughly one cup of Basmati rice (until the water is clear).
2- Bring two cups of water to a boil.
3- Once it is boiling add the rice, a handful of raisins, a handful of dried cranberries, the seeds of three cardamon pods, a teaspoon of turmeric and a small piece of butter.
4- Mix, close the lid and let it simmer on very low fire for 20 minutes (25 minutes if you are in high altitude as in San Miguel de Allende or Mexico City).
5- Once the rice is done, fluff with a fork and let it breath for a few minutes before serving.
I served it with a plate of fried chicken with lemon, and a side of yoghurt with cumin and fresh mint.