Pilaf with fragrant tarka

Pilaf

• 300 g basmati rice
• 1000 g water, plus extra for soaking
• 1 pinch saffron
• 1 tsp rose water
• 2 tsp salt
• 40 g ghee
• 4 fresh curry leaves

Tarka

• 60 g brown onion
• 60 g ghee
• 1 cinnamon quill
• 4 cardamom pods, seeds only
• 1 dried bay leaf
• 1 pinch ground nutmeg

Assembly

• 50 g roasted salted cashew nuts, cut into pieces
• 1 lemon, juice only (approx. 40 g)
• 1 tsp salt