 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This really is a beautiful dish. If you can't get pomegranates, just omit. 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.
|
|