Jewelled Persian Rice

This really is a beautiful dish. If you can't get pomegranates, just omit.

• Ready In: 45 mins
• Serves: 6

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.