Cook the Book: Kashmiri Pilaf

Name: Cook the Book: Kashmiri Pilaf
Ingredients: 1/4 cup vegetable oil; 3/4 teaspoon cumin seeds; 3 inch piece of cinnamon stick; 3 cloves; 3 green cardamom pods; 1 bay leaf; 1 small–medium onion, peeled and sliced; 2 tablespoons blanched almonds, roughly chopped; 2 tablespoons raisins; 1 cup basmati rice, rinsed until the water runs clear and soaked in water while cooking the onions; A good pinch of saffron strands, soaked in 2 tbsp hot milk; 2 dried figs, chopped; Salt and lots of freshly ground black pepper, to taste; 2 tablespoons walnuts or pistachios