JEWELLED RICE

Prep time 15 mins Cooking time 1 hour Serves 4-6 INGREDIENTS 400g Basmati rice, rinsed well

80g ghee

1 large onion, finely chopped

1 cinnamon quill

1 tsp cumin seeds, dry-roasted and finely ground with a mortar and pestle 6 cardamom pods, bruised

4 cloves

50g each golden raisins and dried barberries, soaked in cold water for 5 mins Large pinch of saffron threads, crumbled and soaked in 60ml boiling water

70g roasted slivered almonds, coarsely chopped

70g coarsely chopped pistachio nuts METHOD Boil rice in a large saucepan of boiling water until par-cooked, 5-7 mins. Drain well.

Heat 1 tbsp ghee in a small saucepan over medium heat. Add onion, season lightly with salt and stir until softened, 10-12 mins.

Add spices and stir until fragrant, then add drained fruit and half the saffron water and stir to combine.

Heat 1 tbsp ghee in a large casserole over high heat. Add half the rice, spreading it over base of casserole, scatter with fruit mixture and half the nuts, then pile the remaining rice on top in a pyramid shape so that it doesn’t touch the sides. Poke a few holes into the rice, pour remaining ghee into holes, then cook, without stirring, until rice smells toasted and fragrant, 4-5 mins. Drizzle remaining saffron water over rice, then reduce heat to low, cover and cook for 30 minutes.

Turn off heat, stand for 10 mins, then transfer to a platter. Mix rice and serve scattered with remaining nuts.