Jewelled Rice Pilaf

Name: Jewelled Rice Pilaf
Total time: 45 min
Ingredients: ½–1 tsp Saffron; 4 tbsp Butter, melted; ¼ tsp Fennel seed; ¼ tsp Cumin; 1 Onion; 2 Garlic; 1 Cinnamon stick; 0.13 tsp Allspice; 0.13 tsp Cardamom, powder; 1 ½ cups Rice; 2 ¼ cups Vegetable broth; ¾ tsp Salt; 2 Bay leaf; ½ tsp Lemon; ¼ cups Cranberry, dried; ¼ cups Dried apricot; ¼ cups Raisin; 6 tbsp Pistachio, roughly chopped toasted; ¼ cups Almond; ½ Pomegranate; 2 tbsp Cilantro, roughly chopped

By RecipeTin Eats · 45 min

Ingredients

Saffron½–1 tsp
Butter · melted4 tbsp
Fennel seed¼ tsp
Cumin¼ tsp
Onion1
Garlic2
Cinnamon stick1
Allspice0.13 tsp
Cardamom · powder0.13 tsp
Rice1 ½ cups
Vegetable broth2 ¼ cups
Salt¾ tsp
Bay leaf2
Lemon½ tsp
Cranberry · dried¼ cups
Dried apricot¼ cups
Raisin¼ cups
Pistachio · roughly chopped toasted6 tbsp
Almond¼ cups
Pomegranate½
Cilantro · roughly chopped2 tbsp

Instructions

Grind the saffron threads to a powder in a mortar and pestle, mix in the boiling water and set aside while the rice cooks.
Melt the ghee or butter in a large saucepan over medium-high heat. Add the fennel and cumin seeds and stir for 30 seconds.
Add the onion and garlic and cook for 5 minutes.
Add the cinnamon, cardamom and allspice and stir for 30 seconds. Add the rice and stir for 1 minute to coat.
Add the stock, bay leaves, lemon zest, salt, dried fruit and nuts. Stir and bring to a simmer, then cover.
Reduce the heat to low so it still simmers gently at the edges and cook for 14 minutes without peeking or stirring.
Check that the liquid is absorbed, then remove from the heat, keep covered and rest for 10 minutes.
Pour half the saffron water over the rice and gently fluff with a rubber spatula. Once mostly mixed, add the remaining saffron water and the melted ghee, and gently toss until the rice is evenly yellow.
Tip onto a platter and scatter with pomegranate seeds, coriander and chopped toasted pistachios.

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