Saffron Pilaf with Peaches

1. Wash the basmati rice 2. Put the rice in a bowl, add 3 cups cold water, and let soak for 30 minutes. Drain the rice, reserve the water, and set aside. 3. Drop fresh peaches in rapidly boiling water, and blanch for 30 seconds. Take the peaches out, and immediately put them into a bowl of cold water (this will loosen the sking and make peeling easier). Peel the peaches, and cut them lengthwise into 1/2 inch thick slices. If you are using canned peach slices, soak them in cold salted water (1 teaspoon salt for each quart of water) for 30 minutes. This will remove the excess sweetness. Drain, pat dry with paper towels, and set aside. 4. Heat the ghee over medium heat in a heavy-bottomed pan. When it is hot, add the peach slices, and saute until they are lightly browned on both sides (2-3 minutes). Remove them with a slotted spoon, and put them in a bowl. 5. Add slivered almonds to the same ghee, and saute, turning and tossing until lightly browned (1-2 minutes). Transfer them to paper towels to drain. Repeat with pistachios the same way. Set nuts aside for garnish. 6. Increase heat to medium-high, and add onions to the ghee. Fry them until they turn pale and limp (2 minutes), stirring constantly to prevent burning. Add cinnamon, and fry for an additional minute or until the cinnamon is fried and puffed. Add drained rice, and continue frying until the rice is thoroughly coated with butter and begins to brown (about 2 minutes). Add cardamom, saffron, salt, raisins, reserved water, and milk, and bring to the boil, stirring rapidly to keep the rice from settling. Reduce heat and simmer, partially covered, for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. Ther is no need to stir, but if you wish to do so, use a fork or knife so that the rice grains are not crushed. 7. Cover the pan tightly, reduce heat to the lowest point and, if possible, raise the pan an inch away from the source of heat by resting the pan on a pair of tongs or a Chinese wok ring placed over the burner. Let the rice steam gently for 10 minutes. Turn off the heat and let the rice rest undisturbed, covered, for 5 minutes. Do not stir the rice during these last 15 minutes of cooking, as the rice grains are very moist and fragile.