Jewelled Persian Rice

• 2 tablespoons olive oil
• 1 onion, diced
• 80 g blanched almonds
• 100 g pistachios
• 1 pinch saffron thread
• 3 cardamom pods
• 400 g basmati rice
• 750 ml chicken stock
• 100 g sultanas
• salt
• 1 pomegranate, skin and pith discarded
• 1 cup coriander leaves

1. Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
2. Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
3. Add rice, cook for 2 minutes, stirring to coat with oil.
4. Add stock, sultanas and a pinch of salt.
5. Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
6. Allow to stand covered for 10 minutes.
7. Stir through pomegranate seeds and coriander leaves.
8. Spoon rice onto a large platter.

olive oil, onion, almonds, pistachios, saffron thread, pods, basmati rice, chicken, sultanas, salt, pomegranate, coriander leaves

Taken from www.food.com/recipe/jewelled-persian-rice-208097 (may not work)