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Ingredients

1/4 teaspoon saffron threads
60ml (1/4 cup) boiling water
2 tablespoons ghee
1 large red onion, halved, thinly sliced
500g (2 1/2 cups) Basmati rice
6 cardamom pods, bruised
2 cinnamon sticks
875ml (3 1/2 cups) Massel chicken style liquid stock (see note)
1 tablespoon finely grated lemon rind
45g (1/4 cup) currants
2 tablespoons fresh lemon juice
40g (1/4 cup) chopped pistachio kernels

Method

Step 1 Place the saffron and boiling water in a bowl. Set aside for 10 minutes to soak.
Step 2 Meanwhile, melt the ghee in a large saucepan over medium-high heat. Cook the onion, stirring often, for 5 minutes or until soft. Add rice, cardamom and cinnamon. Stir to coat. Add the saffron mixture, stock and lemon rind. Bring to the boil. Reduce heat to low. Cover and cook for 18 minutes. Set aside, covered, for 10 minutes to stand.
Step 3 Stir in the currants and lemon juice. Season with salt and pepper. Use a fork to separate grains. Top with pistachio.

Saffron & lemon pilau

How to make Saffron & lemon pilau

Ingredients

Method