Ingredients

400g

basmati rice

2 tbsp

vegetable oil

shallot or small onion finely chopped

sticks of organic cinnamon

1 heaped tsp

organic ground turmeric

1 heaped tsp

organic green cardamom pods3 strips of lime zest

600 ml

organic chicken or vegetable stock

40g

Tropical Wholefoods Fairtrade Apricots or Mango, snipped into 2 cmpieces

50g

Tropical Wholefoods Fairtrade Apricot Kernels

30g

butter

A generous pinch

of saffron

Inspired by rice served at traditional Persian weddings, this beautiful dish is a wonderful accompaniment to any curry or dahl.

Enough for 8 people.

Recipe from our friends at Tropical Wholefoods.

Method

Rinse the rice in several changes of water until the water runs clear.
Warm the oil in a heavy pan, and fry the shallot or onion until golden, for about 2 minutes.
Crush cardamom pods and extract the seeds. Add cinnamon, turmeric and cardamom seeds to the shallot or onion and fry for another 2 minutes.
Add the rice along with the lime zest, stock and dried fruit to the pan.
Bring to the boil, turn heat down to low and simmer for 10 minutes, covered with a lid.
Dry fry the apricot kernels being careful not to burn them. Cool on a cold plate
Melt the butter in a small pan, and when it's almost liquid, mix in the saffron.
After 10 minutes, check to see if the rice is ready. If the grains are tender and there is virtually no liquid left at the bottom, fluff gently with a fork, adding in the saffron butter at the same time.
Serve with the apricot kernels scattered on top.