Ingredients:
- 420 g (9 oz) long grain rice
- 1 L (1 ¾ pts) vegetable stock
- 3 tbsp butter
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 1 cinnamon sticks
- 1 tbsp ground turmeric
- 1 ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cumin
- 2 tbsp coriander, roughly chopped
- 1 yellow pepper, finely sliced
- 1 carrot, grated
- 1 cup pomegranate seeds
- ½ cup walnuts, roughly chopped
- 420 g (9 oz) long grain rice
- 1 L (1 ¾ pts) vegetable stock
- 3 tbsp butter
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 1 cinnamon sticks
- 1 tbsp ground turmeric
- 1 ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cumin
- 2 tbsp coriander, roughly chopped
- 1 yellow pepper, finely sliced
- 1 carrot, grated
- 1 cup pomegranate seeds
- ½ cup walnuts, roughly chopped
Directions:
1 - Place the stock in a pan and bring to the boil. Turn the heat off and keep to one side.
2 - Add the butter to a large saucepan and place over a medium heat.
3 - When foaming, add the onion to the pan and stir until the onions have softened.
4 - Add the spices and garlic to the pan and continue to cook for a minute to cook the garlic and release the flavors from the spices.
5 - Put the rice into the pan and add the salt.
6 - Stir the rice round of pan so it is well coated in the butter and spices, and toast slightly until a light golden colour.
7 - Pour in the stock, stir and bring to a simmer.
8 - Place a lid on the saucepan, turn the heat down to low and cook for 20 minutes.
9 - Take the pan off the heat, leaving the lid on, and leave to stand for 5 minutes.
10- Gently fluff up the rice with a fork.
11- Stir in the coriander, yellow pepper, carrot, walnuts and pomegranate to combine.