Directions:
- Heat a heavy-based saucepan over a medium heat, add oil, onion, almonds, pistachios, saffron and cardamom pods.
- Cook for 7-8 minutes, stirring often until nuts turn golden, and saffron and onion are fragrant.
- Add rice, cook for 2 minutes, stirring to coat with oil.
- Add stock, sultanas and a pinch of salt.
- Cover with a lid and bring to the boil. Reduce heat and cook for 15-20 minutes, until stock is absorbed and rice is tender, adding a splash more water if necessary.
- Allow to stand covered for 10 minutes.
- Stir through pomegranate seeds and coriander leaves.
- Spoon rice onto a large platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.65 Kcal (1983 kJ) | ||
| Calories from fat | 195 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 33% | |
|---|---|---|---|
| Cholesterol | 3.8mg | 1% | |
| Sodium | 188.28mg | 8% | |
| Potassium | 567.47mg | 12% | |
| Total Carbs | 61.32g | 20% | |
| Sugars | 23.04g | 92% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 13.62g | 27% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 27.8mg | 154% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 151.41 Kcal (634 kJ) | ||
| Calories from fat | 62.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 33% | |
|---|---|---|---|
| Cholesterol | 1.22mg | 1% | |
| Sodium | 60.19mg | 8% | |
| Potassium | 181.39mg | 12% | |
| Total Carbs | 19.6g | 20% | |
| Sugars | 7.37g | 92% | |
| Dietary Fiber | 2.08g | 26% | |
| Protein | 4.35g | 27% | |
| Vitamin C | 2.5mg | 13% | |
| Iron | 8.9mg | 154% | |
| Calcium | 20.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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