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Ingredients
  • ⅓ cup extra-virgin olive oil
  • 2 heads garlic, cloves peeled
  • 12 to 14 medium-size shallots, peeled and quartered lengthwise
  • Zest of 1 lemon
  • 2 whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves
  • 2 cups basmati rice
  • 2 teaspoons kosher salt, or to taste
  • ½ teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes
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