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Ingredients

1 teaspoon saffron threads
1 tablespoon hot water
1 tablespoon olive oil
1 red onion, halved, cut into thin wedges
2 teaspoons ground cumin
2 teaspoons ground coriander
6 green cardamom pods
400g (2 cups) Basmati rice
750ml (3 cups) Massel chicken style liquid stock
300g seedless red grapes, picked, halved lengthways
140g (1 cup) pistachio kernels, coarsely chopped
1/2 cup fresh coriander leaves

Method

Step 1 Combine the saffron and hot water in a small heatproof bowl.
Step 2 Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until soft. Add cumin, ground coriander and cardamom. Cook, stirring, for 1 minute or until aromatic.
Step 3 Add rice and stir until coated in spice mixture. Add saffron mixture and stock, and bring to the boil. Reduce the heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
Step 4 Use a fork to separate the grains. Stir in grapes, pistachio and coriander. Spoon among bowls and serve immediately.

Saffron & grape pilaf

How to make Saffron & grape pilaf

Ingredients

Method