- 500ml vegetable stock
- 250g basmati rice
- 100g or 120g tub pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- 1 tsp coriander seeds, crushed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 50g toasted flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.