Saffron Rice

160g unsalted butter

¼-½ teaspoon of ground Cardamom

½ stick of whole Cinnamon

Several good grinds of black pepper

400g Basmati rice (tilda)

1 finely chopped onion

4 tablespoons chopped pistachio nuts

2 good pinches of saffron

Sea salt

600-700ml Vegetable stock (or enough to cover the rice)

Method

1 Pre heat an oven to 190°C 375°F Gas 5

2. Wash the rice several times in a sieve with cold water to remove the excess starch.

3. Place the rice in a bowl just cover with water; sprinkle a pinch of salt over, stir and reserve.

4. Melt the butter in a roasting pan, add the cardamom, cinnamon and ground pepper and fry the spices gently.

5. Finely chop an onion, then add to the buttered spices and cook gently for 5 minutes till soft.

6. Drain the rice well. Add the rice to the mixture and coat the rice with the onion spice & butter, moving frequently on a light heat. Ensure the mixture does not catch on the bottom!

7. Heat your stock to boiling, add the saffron and then add to the rice mixture, the stock should just come above the rice, now stir.

8. Place a piece of foil over the rice mixture, and put in the centre of the oven, cook until the stock has disappeared, approx 15-20 minutes

9. When the rice is cooked, check the seasoning, add the chopped pistachio nuts and serve.