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

Directions

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.