Minted Saffron Rice With Currants And Pine Nuts Recipe

• 2 Tbsp. Vegetable oil
• 1 tsp Cuminseed
• 1 x Cinnamon stick
• 1 x Bay leaf
• 1 c. Finely minced onion
• 2 c. Long-grain rice
• 2 1/4 c. Water
• 1/3 c. Currants
• 1/4 tsp Crumbled saffron threads
• 1 1/2 tsp Salt
• 1/2 c. Pine nuts, toasted lightly
• 1/4 c. Finely minced fresh mint leaves

Directions