Saffron Brown Rice

Makes 6 serves (around 1 cup of rice per serve)

• 2 cups of brown basmati rice
• 6 saffron threads (or ½ tsp of saffron powder)
• 2 tablespoons boiling water (if using saffron threads)
• 2 tsp ghee
• 2 tablespoons of extra virgin olive oil
• 4 cardamon pods, lightly crushed
• 1 cinnamon stick
• 4 whole cloves
• 4-6 black peppercorns
• Grated rind of 1 orange or lemon
• 2 TBSP of slivered almonds and 2 TBSP shelled pistachios – lightly toasted (or other nuts if you prefer)
• 5 cups of hot water

1. Measure the rice into a strainer and rinse under cold water. Leave to drain and dry.
2. If using saffron strands, place them and the 2 TBSP of boiling water in a small cup and leave to soak for 10 minutes.
3. Heat the oil and ghee in a heavy-based saucepan and on a medium heat.
4. Add the cardamon, cinnamon, peppercorns and cloves and lightly fry for 1-2 minutes.
5. Add the hot water, saffron strands and liquid (or the saffron powder), and the orange or lemon rind.
6. Stir well and turn heat up to full to and bring to the boil.
7. Immediately turn the heat to low, cover with a tightly fitting lid (if the lid has a steam vent then close it or cover this with a little bit of foil before putting the lid on so you don’t get a steam burn).
8. Cook for 25 minutes on the lowest heat, without removing the lid.
9. After 25 minutes, remove the lid and sprinkle the top with the nuts.
10. Serve with your favourite curries.