Jewelled Persian Rice

Name: Jewelled Persian Rice
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 80 g blanched almonds; 100 g pistachios; 1 pinch saffron thread; 3 cardamom pods; 400 g basmati rice; 750 ml chicken stock; 100 g sultanas; salt; 1 pomegranate, skin and pith discarded; 1 cup coriander leaves

12 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 onion, diced
80 g blanched almonds
100 g pistachios
1 pinch saffron thread
3 cardamom pods
400 g basmati rice
750 ml chicken stock
100 g sultanas
salt
1 pomegranate, skin and pith discarded
1 cup coriander leaves

Directions

1

Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
2

Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
3

Add rice, cook for 2 minutes, stirring to coat with oil.
4

Add stock, sultanas and a pinch of salt.
5

Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
6

Allow to stand covered for 10 minutes.
7

Stir through pomegranate seeds and coriander leaves.
8

Spoon rice onto a large platter.