Golden Wedding Rice

For golden wedding rice, soak the saffron threads in a little lukewarm water. Cut the vanilla pod in half lengthwise. Finely chop the ginger. Heat some butter in a pot and sauté the vanilla bean together with the ginger. Pour in the soup, stir in the saffron threads together with the soaking water and add the rice. Season with salt. Add raisins, bring to a boil once, then reduce heat and simmer on lowest heat, covered, for about 20 minutes. (The rice should not stick, but be nice and fluffy.) Meanwhile, scoop out the seeds from the halved pomegranate. Cut the almonds into fine sticks and roast them together with the cardamom in a pan without fat. Remove from heat again, stir in the pomegranate seeds and mix into the rice. Add the rose water and mix everything gently. Arrange in a cone shape on a warmed serving plate and garnish with gold leaf as desired.

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