Persian Jewelled Rice

For 2 servings

• basmati rice150 g
• vegetable oil2 tbsp
• onion, thinly sliced1/2
• saffron threads (or 1/4 tsp turmeric)1/4 tsp
• boiling water2 tbsp
• dried apricots, chopped30 g
• dried cranberries or barberries30 g
• flaked almonds20 g
• pistachios, roughly chopped20 g
• honey1 tbsp
• vegetable stock300 ml

1. 1

   Rinse the basmati rice under cold water until the water runs mostly clear, this stops the rice becoming too sticky. Set aside.

2. 2

   If using saffron, soak the threads in the boiling water for a few minutes to release their colour and flavour.

3. 3

   Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and cook for 6 to 7 minutes, stirring occasionally, until soft and golden.

4. 4

   Add the dried apricots, dried cranberries, almonds and pistachios. Stir for 1 to 2 minutes until lightly toasted.

5. 5

   Add the rinsed rice and stir well so it is coated in the oil.

6. 6

   Pour in the vegetable stock, saffron water (or turmeric) and honey. Stir once, then bring to a boil.

7. 7

   Once boiling, reduce the heat to as low as it will go, cover with a tight fitting lid, and cook for 15 minutes without lifting the lid.

8. 8

   Turn off the heat and leave the pan covered for a further 5 minutes to steam.

9. 9

   Fluff gently with a fork before serving.