FIG LEAF’S FIGLESS PILAF WITH PISTACHIOS AND GOLDEN RAISINS Can be prepared in 45 minutes or less. The basic recipe serves two. Multiply everything in proportion at your leisure. For the hash, I made a 10X batch with saffron, vegetable broth, dried mangos and cranberries. 1/4 cup finely chopped onion 1/4 teaspoon turmeric or saffron (better) 1/8 teaspoon ground cardamom 1 1/2 tablespoons butter 1/3 cup long-grain Basmati rice 2/3 cup chicken or vegetable broth 2 tablespoons pistachio, cashew, or pecan nuts, toasted lightly, cooled, and chopped 2 tablespoons golden raisins, chopped apricots, dried cranberries or other dried fruits, soaked in boiling water to cover for 1 minute (or more, until tender) and drained 2 tablespoons thinly sliced scallions (green onions are fine) In a small heavy saucepan, fry the onions with the turmeric and cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and stir till coated with the butter. Add the broth and bring to a boil. Cover and simmer the mixture for 17 minutes on low heat, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, raisins, scallions, the remaining 1/2 tablespoon butter, and salt and pepper to taste.