We love this alongside our Lamb Marrakech, part of our Easter range this year. 

Serves 4

1 tsp saffron threads

40g unsalted butter, coarsely chopped

2 tbsp finely diced onion

250g (1 cup) basmati rice, rinsed

2 tbsp dry white wine or vermouth, such as Noily Prat

500 ml (2 cup) chicken stock, warmed

2 fresh bay leaf

2 cardamon pods

100g golden raisins, steeped in boiling water

80g toasted pistachio kernels

8 mint leaves, finely chopped

10g dried rose petals (optional)

Preheat the oven to 100 C. Toast saffron on a small oven tray until fragrant, (around five minutes) then remove from the oven. Increase the heat of the oven to 140C.

Melt the butter in a small saucepan over low heat, then add the onion and sauté until tender. Add the rice and saffron, stir to toast and warm through, then add the wine or vermouth and bring it to a simmer. 
 
Add stock and season to taste, then bring to the boil. Add bay leaf, cover and transfer to the oven. Bake until the rice is tender and the stock is absorbed, then stand for five minutes to rest.

Drain the raisins then garnish the rice, along with the toasted pistachios, mint and rose petals.