Jewelled Persian Rice

Time

Prep 45 min · 45 min total

Difficulty

easy

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.

   8 min
3. 3

   Add rice, cook for 2 minutes, stirring to coat with oil. Add stock, sultanas and a pinch of salt.

   2 min
4. 4

   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.

   20 min
5. 5

   Allow to stand covered for 10 minutes. Stir through pomegranate seeds and coriander leaves. Spoon rice onto a large platter.

   10 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.