Jewelled Persian Rice

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add stock, sultanas and a pinch of salt.

5. 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. 6

   Allow to stand covered for 10 minutes.

7. 7

   Stir through pomegranate seeds and coriander leaves.

8. 8

   Spoon rice onto a large platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.