Jewelled Persian Rice

Recipe by Moryan
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
  • Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
  • Add rice, cook for 2 minutes, stirring to coat with oil.
  • Add stock, sultanas and a pinch of salt.
  • 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.
  • Allow to stand covered for 10 minutes.
  • Stir through pomegranate seeds and coriander leaves.
  • Spoon rice onto a large platter.