Aromatic East African-Inspired Pilau with Toasted Spices

In a dry pot over medium heat, toast the cumin seeds for 30 seconds until fragrant, then set aside.

Heat the ghee or oil in the same pot, add the chopped onion, and sauté for 5-7 minutes until softened and translucent.

Lightly crush the toasted cumin seeds and cardamom pods in a mortar and pestle. Add them to the pot with the cloves and turmeric, cooking for 2 minutes more.

Stir in the rinsed rice, boiling water, bay leaves, and cinnamon stick. Bring to a boil, then reduce the heat to low.

Cover the pot and simmer gently for 15 minutes, or until all the water has been absorbed by the rice.

Turn off the heat and let the rice stand, covered, for at least 5 minutes to steam before fluffing with a fork and serving.