Zafrani Pulao (Saffron Rice with Nuts and Sultanas)

• 300 g Basmati rice
• ¼ tsp Dried saffron threads
• 650 ml Water
• 45 g Ghee
• 1 medium Yellow onion
• 6 Green cardamom pods
• 6 Whole cloves
• 1 Cinnamon sticks
• 2 Bay leaves
• 1 ¼ tsp Fine sea salt
• 2 tsp Granulated sugar
• 40 g Cashew nuts
• 40 g Blanched almonds
• 50 g Sultana

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then drain well. Put the saffron in a small bowl with 2 tbsp of the water and leave to steep while you prepare the rest.
2. Thinly slice the onion. Lightly bruise the cardamom pods by pressing them with the side of a spoon so they crack.
3. Melt 30 g of the ghee in a large pot over a medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.
4. Stir in the cardamom, cloves, cinnamon stick and bay leaves and cook for 30 to 60 seconds until fragrant. Add the drained rice and stir gently for 1 minute to coat the grains in the spiced ghee.
5. Pour in the remaining water, then add the salt, sugar and the saffron with its soaking water. Bring to the boil, then immediately reduce to a low heat, cover tightly and simmer for 12 minutes until the water is absorbed and the rice is tender.
6. Turn off the heat and leave the pot covered for 10 minutes to steam and finish cooking. Meanwhile, melt the remaining 15 g ghee in a small saucepan over a medium-low heat and toast the cashews and almonds for 2 to 3 minutes until pale golden, then stir in the sultanas for 30 seconds to plump.
7. Remove the lid and gently fluff the rice with a wooden spoon, lifting rather than stirring to keep the grains separate. Discard the cinnamon stick and bay leaves, then fold through the toasted nuts and sultanas and serve warm.

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