Jewelled Rice
Servings Prep Time
4people 10 minutes
Cook Time
30-40minutes
Servings Prep Time
4people 10 minutes
Cook Time
30-40minutes
Ingredients
Instructions
  1. Put the dried fruit into a heatproof jug and cover with boiling water to soak.
  2. Crush the cardamom pods slightly and remove the seeds. Add them to a dry pan with the coriander seeds and fry over a medium heat until they become fragrant. Remove from the pan to a pestle and mortar and crush to a course powder.
  3. Rinse the rice in several changes of water.
  4. Add the chopped onion to a large pan on the hob. Saute on a medium heat for around 10 minutes until softened. Add the garlic after 5 minutes. Add a splash of water if the vegetables start to stick.
  5. Stir in the crushed spices along with the turmeric and cinnamon. Add the rice and cook for a couple of minutes, stirring to coat the rice with the spices. Add 1/2 tsp salt.
  6. Pour in the stock, bring to the boil then reduce the heat, cover and simmer for 30-35 minutes until the rice becomes tender and the liquid is all absorbed.
  7. Drain the dried fruit and stir it into the cooked rice with a fork. Taste and season with salt and pepper.
  8. Meanwhile, toast the chopped pistachio nuts in a dry pan over a medium heat until slightly golden. Remove the seeds from 1/2 a pomegranate.*
  9. Serve the rice sprinkled with the pomegranate seeds and toasted pistachios.
Recipe Notes

*I remove the seeds from a pomegranate by cutting the pomegranate in half, holding one half cut side down in my palm over a bowl.and whacking the skin of the fruit with a wooden spoon. The seeds fall out through my fingers into the bowl.

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