"Chef's Diary"

Ingredients:

* 275g Basmati Rice

* 18 – 20 saffron threads (1/2 sachet)

* 1 tbspn boiling water

* 1 rounded tspn cardamom pods

* 1 rounded tspn coriander seeds

* 3 tbspn olive oil

* 75g dried cranberries

* 110g raisins

* 50g peeled pistachio nuts

* Salt & freshly ground black pepper

Method:

* Rinse the rice in cold water and drain well.

* Mix the saffron with the boiling water and leave to infuse for 10 mins.

* Add rice to large pan of salted boiling water with the cardamom and coriander.

* Bring to the boil and leave to hard simmer for 8 – 10 mins until rice is al dente (soft on outside but firm in centre). Drain in a colander.

* Heat oil in a large frying pan, add the dried fruit and nuts and sauté for 1 min to plump up.

* Stir in the rice and the saffron liquid, season to taste and stir well to combine.

* Serve.

Note:  This beautifully fragrant and slightly sweet rice dish is great served with cold cuts of turkey or a gammon joint.