350g/12oz long grain rice, well rinsed and drained
2 tbsp olive oil
small knob butter
pinch saffron strands
2 tbsp pine nuts
zest ½ orange
2 tbsp shelled pistachio nuts
seeds from 1 pomegranate
handful each basil, mint, and coriander leaves, chopped
1 lemon, cut into wedges, to serve
Put the rice into a wide heavy-based pan and cover with just enough water to sit about 1cm above the grains. Season with salt, then bring the water to the boil, reduce the heat and simmer until all the water has been absorbed, about 10 mins. Turn off the heat, cover the pan, and leave the rice to steam for 10 mins until it is cooked, but still has a bite to it.
In another large heavy-based pan, heat the oil with the butter. Stir in the saffron, coriander seeds and pine nuts. Cook for 1 min, then add the orange zest and pistachio nuts. Stir in the pomegranate seeds and tip in the rice. Mix well. Season to taste, then stir in the herbs. Put in a serving dish and serve with the lemon wedges.
527 kcalories, protein 9g, carbohydrate 83g, fat 20g, saturated fat 5g, fibre 2g, added sugar none, salt 0.35g