JEWELLED RICE

Drizzling our saffron mixture over part of the rice’s surface creates a pretty two-toned look of bright yellow and white grains. Fluff the cooked rice very gently as the saffron’s yellow hue will continue to spread as you mix.

2 tbsp (30 mL) vegetable oil

1 cup (250 mL) chopped onion

¼ tsp (1 mL) ground cardamom

¼ tsp (1 mL) cumin seed

Salt

1 cup (250 mL) basmati rice

1¼ cups plus 1 tbsp (310 mL plus 15 mL) boiling water, divided

1 tsp (5 mL) grated orange zest

½ tsp (2 mL) saffron

3 tbsp (45 mL) chopped cilantro

3 tbsp (45 mL) chopped parsley

½ cup (125 mL) pomegranate seeds

1 Heat oil in a medium saucepan over mediumlow heat. Add onion, cardamom, cumin and a pinch of salt and cook, stirring often, until spices are toasted and onions are golden, about 8 minutes.

2 Add rice, stirring to coat in onion mixture. Add 1¼ cups (310 mL) of boiling water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.

3 Meanwhile, soak orange zest and saffron in remaining 1 tbsp (15 mL) boiling water. Remove rice from heat and uncover. Drizzle the saffron mixture over one-quarter of the rice’s surface and replace the lid, off the heat, for 5 minutes.

4 Fluff the saffron rice with a fork and toss with chopped cilantro and chopped parsley. Garnish with pomegranate seeds.

Makes about 2½ cups (625 mL); serves 4