Jewelled rice pilaf

Name: Jewelled rice pilaf
Ingredients: 1/2 - 1 tsp saffron threads (125 - 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1); 2 tbsp boiling water; 2 tbsp (30g) ghee or butter (Note 2); 1/4 tsp fennel seeds; 1/4 tsp cumin seeds; 1 onion (, finely diced); 2 garlic cloves (, minced); 1 cinnamon stick; 1/8 tsp all spice; 1/8 tsp cardamom powder; 1 1/2 cups basmati rice (Note 3); 2 1/4 cups vegetable stock (, low sodium (or chicken); 3/4 tsp cooking/kosher salt; 2 bay leaves (preferably fresh, else dried); 1/2 tsp lemon zest; 1/4 cup dried cranberries; 1/4 cup dried apricots (, cut in 1cm / 1/3" pieces); 1/4 cup golden raisins; 1/4 cup pistachios (, toasted (Note 5); 1/4 cup slivered almonds (, toasted (Note 5); 2 tbsp (30g) ghee or butter, melted; 1/2 pomegranate (, seeds only (Note 6); 2 tbsp coriander/cilantro leaves roughly chopped; 2 tbsp roughly chopped toasted pistachios (Note 5)

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Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(11)

Ingredients

6 servings

1/2 - 1 tsp saffron threads (125 - 250mg) (SUB: 1/4 tsp saffron powder OR 1/2 tsp tumeric powder) (Note 1)
2 tbsp boiling water
2 tbsp (30g) ghee or butter (Note 2)
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 onion (, finely diced)
2 garlic cloves (, minced)
1 cinnamon stick
1/8 tsp all spice
1/8 tsp cardamom powder
1 1/2 cups basmati rice (Note 3)
2 1/4 cups vegetable stock (, low sodium (or chicken)
3/4 tsp cooking/kosher salt
2 bay leaves (preferably fresh, else dried)
1/2 tsp lemon zest
1/4 cup dried cranberries
1/4 cup dried apricots (, cut in 1cm / 1/3" pieces)
1/4 cup golden raisins
1/4 cup pistachios (, toasted (Note 5)
1/4 cup slivered almonds (, toasted (Note 5)
2 tbsp (30g) ghee or butter, melted
1/2 pomegranate (, seeds only (Note 6)
2 tbsp coriander/cilantro leaves roughly chopped
2 tbsp roughly chopped toasted pistachios (Note 5)

Vegetarian Dinner Dairy Sautéing ...

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Preparation

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Step 1

Soak saffron - Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.

Step 2

Sauté - Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.

Step 3

Cook rice - Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!

Step 4

Rest - Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.

Step 5

Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.