Spiced chickpea, saffron and cranberry pilau rice

ingredients

• • 1 cup basmati rice, rinsed and drained well
  • 2 tablespoon ghee or olive oil
  • 1 onion, finely diced
  • 1/2 teaspoon cumin seeds
  • 1 green chilli, finely chopped (deseeded if less heat is desired)
  • pinch ground cinnamon
  • 1/2 cup cooked chickpeas
  • 1/2 teaspoon fine sea salt
  • big pinch saffron threads, mixed with 2 tbsp boiling water and set aside for 10 minutes
  • 1/4 cup slivered almonds or cashew nuts, lightly toasted
  • 1/4 cup dried cranberries
  • large handful coriander leaves, roughly chopped

method

• • 1

    Bring a large saucepan of lightly salted water to the boil. Add rice and cook for 7 minutes. Drain well, return to the pan, cover tightly with a lid and set aside 15-20 minutes.

  • 2

    Heat ghee in a frying pan over medium-high heat. Sauté onion and cumin seeds for 4-5 minutes or until tender and golden. Add chilli, cinnamon and chickpeas and cook, stirring often, for a further 2 minutes.

  • 3

    Stir through rice, season with salt and add saffron and its golden water.

  • 4

    Serve pilau hot or at room temperature, topped with slivered almonds, cranberries and coriander.