Recipe

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• 3 tbsp vegetable oil
• 2 onions, chopped
• 2 cups rice, washed ( carolina or basmati)
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 2 cardamom pods, crushed
• 3 1/2 cups boiling water
• 1 tsp salt
• 1 tbsp margarine
• 2 tbsp plain yogurt
• 1 pinch saffron thread
• 1/2 cup pomegranate seeds

• 1 Fry the onions in 2 tablespoon oil until golden. Set aside.
• 2 toast the rice with the remaining oil for 1 minute.
• 3 Add the spices and toast one more minute.
• 4 Add the water and the salt. Continue to cook covered by low temerature until the water is adsorbed. Take care you don't overheat the boilng rice!
• 5 Mix the margarine with the yoghurt and the saffron in a small bowl together and add to the rice.
• 6 Stir in the onions and pomegranate seeds.
• 7 Serve it hot.