Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
20 Ingredients
Number of servings
4
- 1tablespoons saffron threads
- 1 liter vegetable stock, hot
- 400grams basmati rice
- 1tablespoons olive oil
- 1tablespoons butter
- 3 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 4 cardamom pods, lightly bruised
- 2 cloves garlic
- 2 cinnamon sticks
- 2teaspoons cumin seeds
- 2 carrots, peeled and finely diced
- 4tablespoons dill, chopped
- 300grams podded soya beans
- 100grams golden sultanas
- 100grams dried cranberries
- 1 pomegranate, seeds only
- 50grams slivered pistachio nuts
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 6
Add the saffron to the hot stock and set aside.
Step 2 of 6
Rinse the rice in cold running water and leave to drain.
Step 3 of 6
Heat the oil and butter in a heavy-based saucepan and stir-fry the shallots and garlic for 1-2 minutes over a medium heat.
Step 4 of 6
Add the cardamom pods, cloves, cinnamon sticks, cumin seeds, rice and carrots and stir to mix well. Add the stock mixture along with the dill, season and bring up to the boil. Then stir in the soya beans, golden sultanas and dried cranberries. Cover tightly and reduce the heat to low. Cook for 10-12 minutes without lifting the lid.
Step 5 of 6
Remove from the heat and allow to stand, undisturbed, for 10 minutes.
Step 6 of 6
Remove the lid (the liquid should have been completely absorbed), stir in the pomegranate seeds and pistachio nuts and serve immediately.
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