Jeweled Rice

10 strands saffron4 1/4 cups chicken or vegetable stock1 cup Basmati riceZest of on orange1 large carrot diced small1 cup raisins or sultanasEnglish breakfast tea-for soaking1 cup dried chopped apricotssmall bunch cilantro choppedsea salt to tastefreshly ground pepper1 cup chopped pistachios3 tablespoons spice mixture of cinnamon, cardamon, and cumin in equal amountsInfuse the saffron in the stock for 15 minutes.Soak the raisins in English breakfast tea.

Place the saffron stock in a heavy-based saucepan, add the orange zest and carrots in the basmati rice and bring to a simmer. Sprinkle 1 Tablespoon of the spice mixture in water.

Cover the pan and cook the rice over a low heat until the stock has been absorbed and the rice is tender, around 10-15 minutes.

Once the rice is nearly cooked through, drain the raisins and mix them into the rice, together with the chopped dried apricots and the cilantro (reserving a little). Season with salt and freshly ground pepper.

To Serve:

Place the jeweled rice in a serving bowl, place meat, fish or grilled veggies over the rice.  Sprinkle with the reserved cilantro, spice mixture, almonds and pistachios.

This rice dish is delicious served with Dukkah Lamb - and you can use our Dukkah spice mix on many different dishes - try it over grilled peaches for dessert!