300gbasmati rice(I used Amira Superior Aromatic rice)
100gwalnuts - toasted & roughly chopped
a large handful of freshly podded broad beans - simmered in water for 3-5 minutes.
seeds from 1 large pomegranate
bunch of parsley - chopped
grated zest of 1 lemon
1clovegarlic - very finely chopped
Soak the rice in water in a covered bowl for an hour, then rinse thoroughly and drain.
Soak the saffron in 2 tbsp boiling water in a small covered bowl.
Soak the cranberries in hot water in another covered bowl.
Whilst all the soaking is going on, finely chop the onion, slice the courgette and seed and chop the pepper.
Heat the oil and half the butter in a large lidded frying pan over a low heat and add the onion, cinnamon, cardamon and cumin and fry gently for about 20 minutes when the onion should be lightly caramelised.
Add the courgette and pepper after the first ten minutes.
Add the rice to a large saucepan and cover with boiling water. Simmer for 3 minutes, then drain and rinse under cold water.
Add the rice to the onions in the frying pan along with the saffron, cranberries and their soaking water.
Season with salt and pepper to taste, then stir.
Dot the butter over the surface of the rice. Make five to six holes in the rice with a wooden spoon, right down to the bottom. Then cover with the lid and leave to steam over a gentle heat for another 30 minutes or so.
As soon as the rice is cooked and a crunchy buttery rice layer has formed at the bottom, turn the rice out into a large serving bowl, leaving the tahdig behind. Fork through the walnuts, beans, pomegranate seeds, parsley, lemon zest and garlic.
Scrape the tahdig out of the pan and scatter over the top.
Serve whilst still warm.
One hour soaking time is required in advance of cooking.Adapted from Jewelled Persian Rice with Pomegranates, Walnuts & Parsley from AmiraPlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.