Layers of Spice & Rice

Cracking into a sealed pot at the table - releasing a cloud of fragrance to overwhelm diners and reveal a mound of exquisitely spiced rice and meat - this is dining as theatre.

It is no wonder that pilaus, pilafs, palovs, biryanis, kabsa, and the many other names these layered rice dishes go by, are saved for weddings and party celebrations. Great skill is required in their cooking to keep every grain of rice separate, and expensive spices are used with abandon: saffron, cardamom, cloves, nutmeg and mace.