The perfect Easter accompaniment.
- Prepare5 mins
- Cook30 mins
- Total time35 mins
Heat 2 tbsp oil in a lidded pan; reduce to a low heat and add the spices. Stir for 1 minute, then add the onion; cook for 5-8 minutes until soft and translucent. Add the rice, stir for 1 minute, then add the salt, stock and 250ml water. Cover and cook gently over a medium-low heat for 15 minutes, until the rice is cooked. Remove from the heat and let stand for 10 minutes, still covered.
Meanwhile heat ½ tbsp oil in a small pan and toast the almonds, then the pine nuts until both are golden; set aside. Fluff the rice up with a fork, transfer to a serving dish and scatter liberally with the pomegranate seeds and toasted nuts.