Spiced Rice With Currants and Cashews

The last of the Chopping Block class recipes. I love cashews. Love, love, love them. So this looks like it'd be awesome, right? Turns out I don't like soggy, mushy cashews. Shocking, I know. The rest of the flavors were pretty good, though, so next time, I'll hold the cashews until right before serving and then stir them in.

RICE WITH CURRANTS AND CASHEWS

2 tablespoons ghee
1 teaspoon cumin seeds
4 whole cloves
6 whole cardamom pods
3 bay leaves
1 cinnamon stick
2 cups basmati rice
4 cups water
1 teaspoon salt
1/3 cup chopped cashews
1/3 cup raisins

Rinse rice under cold running water until water is clear. In a heavy saucepan over medium high heat add ghee. Add cumin, cloves, cardamom, bay leaves, cinnamon. Stir and cook 1 minute. Add rice, water, salt, cashews, and raisins. Cover completely and bring to boil. Reduce heat to low and-cook until all liquid is absorbed, about 20 minutes, without stirring. Garnish with cilantro or fresh mint.