Jewelled rice

SERVES 8 PREP AND COOK TIME 50 MINUTES (+ STANDING TIME) ¾ teaspoon saffron threads 2 tablespoons boiling water 1½ cups (300g) basmati rice

⅓ cup (80ml) extra virgin olive oil

1 cup (140g) slivered almonds

2 large (600g) red onions, sliced thinly ½ teaspoon ground turmeric

¼ teaspoon ground cardamom ¼ teaspoon ground cumin

½ cup (80g) dried currants

1¼ cups (310ml) water, extra

¼ cup (35g) dried cranberries

¼ cup (35g) pistachios, chopped coarsely micro herbs, to serve, optional

1 Place saffron in a small heatproof bowl; cover with the boiling water.

2 Rinse the rice in a sieve under cold water until water runs clear; drain well.

3 Heat the oil in a large heavy-based saucepan over medium-high heat until it shimmers. Cook the almonds for about 3 minutes or until golden brown, stirring frequently. Remove from pan with a slotted spoon; drain on paper towels.

4 Add onion to the oil in pan; cook, stirring occasionally, over medium heat for 10 minutes. Add the spices; cook for a further 5 minutes or until onion is golden. Transfer half the onion to a small bowl; add almonds and currants to bowl.

5 Add drained rice to onion in pan; cook, stirring, for 2 minutes or until fragrant. Add extra water, saffron mixture, 1½ teaspoons sea salt flakes and ½ teaspoon freshly ground black pepper; bring to a simmer. Reduce heat to low; cook, covered, for about 18 minutes or until water is absorbed and rice is tender. Stand, covered, for 5 minutes.

6 Fluff the rice with a fork; stir in the almond mixture and cranberries; season to taste. Serve scattered with pistachios and herbs. Not suitable to freeze or microwave.