Saffron Rice Pilaf With Raisins And Pistachios - cooking recipe

Ingredients

2 cups basmati rice
1 pinch saffron threads
2 tbsp boiling water
2 tbsp butter
1 tbsp olive oil
1 None large onion, sliced thinly
3 None cardamom pods, gently crushed
3 cups reduced sodium chicken stock
2 tbsp raisins
2 tbsp pistachios, chopped coarsely

Preparation

Place the rice in a strainer and rinse under cold running water until the water runs clean. Mix the saffron with the boiling water in a small bowl and leave to stand for 10 mins.
Meanwhile, heat the butter and oil in a medium heavy-based saucepan over a medium heat. Cook the onion and cardamom, stirring, for 10 mins or until the onion softens and browns lightly. Season with salt and freshly ground pepper.
Increase the heat to high, add the rice and cook, stirring, for 1 min or until the rice is well coated in the onion mixture. Stir in the saffron mixture and stock, and bring to a boil. Reduce heat to low, cover with a tight-fitting lid and simmer gently for 12 mins or until the liquid is absorbed and little holes appear on the surface. Remove pan from heat and let stand for 10 mins with the lid on.
Fluff the rice with a fork to separate the grains, then stir in the raisins. Serve sprinkled with pistachios.