10 strands saffron
4 1/4 cups chicken or vegetable stock
1 cup Basmati rice
Zest of on orange
1 large carrot diced small
1 cup raisins or sultanas
English breakfast tea-for soaking
1 cup dried chopped apricots
small bunch cilantro chopped
sea salt to taste
freshly ground pepper
1 cup chopped pistachios
3 tablespoons spice mixture of cinnamon, cardamon, and cumin in equal amounts
Infuse the saffron in the stock for 15 minutes.
Soak the raisins in English breakfast tea.
Place the saffron stock in a heavy-based saucepan, add the orange zest and carrots in the basmati rice and bring to a simmer. Sprinkle 1 Tablespoon of the spice mixture in water.
Cover the pan and cook the rice over a low heat until the stock has been absorbed and the rice is tender, around 10-15 minutes.
Once the rice is nearly cooked through, drain the raisins and mix them into the rice, together with the chopped dried apricots and the cilantro (reserving a little). Season with salt and freshly ground pepper.
Place the jeweled rice in a serving bowl, place meat, fish or grilled veggies over the rice. Sprinkle with the reserved cilantro, spice mixture, almonds and pistachios.