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. ---------------------------------------------------------------------------
Nutrition
Ingredients
