- December 2005
- 100g shelled pistachios
- 2 pomegranates
- 200g basmati rice
- 400ml water or stock, hot
- 4 garlic cloves, peeled but whole
- 1cm piece fresh ginger, peeled but whole
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tsp coriander seeds
- 2 red onions, finely sliced
- Juice of 1 lemon
- 1 large bunch fresh flatleaf parsley, roughly chopped
- Lightly toast the pistachios in a dry frying pan, until toasted. Set aside.
- Halve the pomegranates along their equators and, holding the cut side over a bowl, beat the seeds out of them by bashing the skin with the end of a rolling pin. Set the seeds aside. They might let go of a lot of juice while they sit, which you should drain and drink – a cook’s treat and, incidentally, very good for your throat.
- Pop the rice and water or stock into a pan and bring just to a simmer. Add the garlic and ginger, cover and cook the rice over a very low heat, stirring halfway, for about 15 minutes, until the rice is cooked and fluffy.
- Meanwhile, heat the butter and oil in a large frying pan over a high heat. When the butter is fizzing, add the coriander seeds. As soon as they start to pop, add the onions and lemon juice. Stir-fry for about 10 minutes, until the onions colour and start to look sticky. Set aside.
- Once the rice is cooked, remove and discard the garlic and ginger. Mix in the parsley, onions, pistachios and pomegranate seeds. Check the seasoning and serve.
If you can’t get pomegranates use 175g dried cranberries instead.
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