1/2 tsp saffron threads

21/4 cups hot water

4 Tbs. sunflower oil

1 tsp. fennel seeds

1 tsp. cumin seeds

1 inch cinnamon

4 cardamoms

11/2 tsp. allspice

1 medium onion, diced

1 1/2 cups basmati rice, rinsed well

2 bay leaves

11/2 tsp. salt

1/2 cup dried fruits (which includes dried cherries or cranberries)

1/4 cup slivered almonds + extra to garnish

Seeds of 1/2 pomegranate + extra for garnish


1_ Mix the saffron threads in hot water, cover with plastic food wrap and set aside.

2_ Heat oil in a pan and saute the fennel and cumin seeds until fragrant. Add the cinnamon, cardamom and allspice and stir to combine. Add the onions and saute over low heat until the onion is soften.

3_ Add the rice and saute it for 2 to 3 minutes with the spice onion mixture.

4_ Pour in the saffron infused water, along with the bay leaves. Stir to combine, season with salt and cook.

5_ when rice is half way cooked add the dried fruits, cover the pan with a tight fitting lid and cook on low heat for about 7 minutes or until rice is cooked, turn off the heat and let the rice sit for another 7 minutes.

6_ When the rice is done add the pomegranate seeds and nuts, fluff the rice with and spoon on to a serving platter, Scatter few pomegranate seeds and nuts on top to garnish. Enjoy!


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