This is a rather sweet rice, something along the lines of the Iranian recipes for the jewelled rice that is served at weddings. The onions added at the end and the drizzle of yogurt go some way to redressing the balance, but it is at its best when served with grilled chicken heavy with garlic and lemon
Source: Nigel Slater "Appetite"
Cover with fresh clean water for a couple of hours.
Fry sliced onion in butter, until caramelized, about 20min.
Meanwhile soak saffron in a couple of tablespoons hot water.
Melt butter in large pan with lid, gently fry whole cardamom pods that you have already lightly cracked with the back of a spoon, cumin seeds and pepper corns. Once they become fragrant, tip drained rice in and cover by 1cm of water.
Season with salt and bay leaves, then cover with lid and bring to the boil.
As soon as the water reaches boiling point, turn down heat to simmer and leave for 5 min.
Lift lid, stir in fruit, pistachios, saffron and its liquid, cover once again, simmer for another 4min.
Check rice for tenderness in case it needs a bit more cooking.
Season the yogurt with salt and pepper.
Fork rice gently, drizzle with yogurt, scatter with onions and serve.
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 195 (55%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 53.8mg||17 %|
|Sodium 153.7mg||5 %|
|Potassium 324.9mg||9 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 33.7g|
|Protein 4.5g||6 %|
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Calories per serving: 353
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