Ingredients
50g unsalted butter 1 onion, finely chopped 2 garlic cloves, finely chopped 200g basmati rice 1 big pinch saffron 300ml vegetable stock- knorr* 50g mixed dried berries, such as sour cherries, barberries, sultanas 1 handful flat leaf parsley, chopped 1 handful mint, chopped 1 tsp orange zest To decorate 2 tbsp pomegranate seeds 1 tbsp crushed pistachio nuts * 1 tbsp pomegranate molasses(optional)
Method Add the butter to a saucepan and gently fry off the onion and garlic until golden brown. Then add the rice and saffron, mix well to cover with the butter and add the stock. Finally, add the dried fruit, cover and cook for about 20 minutes or until the stock has evaporated. When the rice is done, add the herbs, and orange zest, season and fork through. Leave to sit, covered for another 5 minutes. Decorate with the pomegranate seeds and pistachios.
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