INGREDIENTS

• 1 cup sultana or golden raisins, soaked in ½ cup rosewater
• 1 tsp cinnamon
• 1 tsp cardamom
• ½ cup toasted slivered almonds
• ½ cup toasted chopped pistachios
• ½ cup dried pomegranate seeds (or dried cranberries)
• zest of 1 orange
• ½ cup dried apricots, chopped
• 5 cups water
• 2 tsp salt
• 2 cups white basmati rice, presoaked, drained
• ¼ cup oil
• 2 pinches of saffron soaked in 2 Tbsp rosewater and 2 Tbsp orange flower water
• ½ cup hot water
• 2 Tbsp clarified butter
• Toasted pine nuts, pistachios and almonds, to garnish
• A handful fresh pomegranate seeds, to garnish

INSTRUCTIONS

1. Drain the sultanas, mix with cinnamon and cardamom and set aside.
2. In another bowl, combine the nuts with the pomegranate seeds, orange zest and apricots and set aside.
3. In a medium pot, boil the water and salt. Pour in the rice to blanch for 5 minutes. Remove and pour into a colander to drain.
4. In a 2-quart pot, heat the oil and start by putting in a layer of the semicooked rice.
5. Sprinkle the sultana mixture on top. Add more rice, then a layer of the nuts and dried fruits, then more rice.
6. Continue alternating layers, finishing off with the rice.
7. Drizzle on the saffron and its flower waters in a swirly pattern on top of the rice. Don’t stir.
8. Lastly, pour in ½ cup hot water. Place a tea towel on the pot and place the cover on top. Gather the towel up over the lid and away from the flame (a technique often used in the Middle East to trap the steam and allow each grain of rice to remain fluffy and separate).
9. On the lowest heat leave the rice to cook and steam undisturbed for about 30 minutes.
10. Garnish with toasted nuts and pomegranate seeds.
11. Serve alongside any stew or roast chicken, lamb or fish.