Meatless kabsa

2 cups basmati (or any other long grained) rice, washed & soaked for 15
minutes in warm water
2 tbsp. butter
2 tbsp. vegetable oil
2-3 small pieces mistika (gum arabica)-omit if unavailable
3-4 cinnamon sticks
4 pieces of whole cardamom - if unavailable, fine, but it really makes a
difference
3 onions, sliced thin
4-5 cloves of garlic, sliced thin
1/2 cup tomato sauce
2 tbsp. tomato paste
1/2 tsp. ground cardamom
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/8 tsp. ground cloves
1/4 tsp. nutmeg
1/8 tsp. ginger
1 tsp. cinnamon
1/4 tsp. black pepper
1-2 tsp. salt, more or less to taste
About 21/2 Cups boiling water
1/2 cup raisins, soaked in hot water for 1/2 an hour
1/3 cup sliced almonds
1/4 cup pine-nuts, optional
Vegetable oil for sautéing

Heat oil in Dutch oven (or any large saucepan) over medium heat. Add
mistika, cinnamon sticks, & whole cardamom. Sauté for 30 seconds, then add
onions & garlic. Sauté until translucent, stirring often, about 10-15
minutes. Add tomato sauce, tomato paste, and all spices. Simmer for about 3
minutes, taste & adjust to your liking. Add rice & sauté for about 1-2
minutes, then add boiling water, covering and exceeding level of rice by
about an inch. Cover & lower heat to a low setting, and let steam till
cooked, about 45 minutes.
Heat vegetable oil in a frying pan on medium high-high heat. Drain the
water from the raisins well, then sauté raisins for about 3-4 minutes, less
if they are browning too quickly. Remove from pan onto towel paper. Add
pine nuts to oil & sauté till golden, about 1 minute (careful, these burn
quickly), then remove from pan onto towel paper. Add almonds & sauté till
golden, about 5 minutes depending on how thinly they are sliced.
To serve, flip rice onto a serving platter, then sprinkle nuts & raisins
over the top.