About this recipe: This Basmati dish is subtly scented and coloured with anardana, saffron, cinnamon and ginger. Look no further for your next spectacular party dish!
For lemongrass-scented basmati rice, add a bruised stalk of lemongrass with the cinnamon stick. Instead of pomegranate and ginger juices, mix the juice of 1/2 lemon with the honey. * Make a spiced basmati pilaf. Gently cook 55 g (2 oz) cashew nuts in 1 tbsp sunflower oil until golden. Remove from the pan with a draining spoon and set aside. Toast the basmati rice in the oil with 1 tsp cumin seeds and the crushed seeds of 3 cardamom pods for about 2 minutes. Stir in the stock, 3 tbsp coconut milk, 1 bay leaf and 3 cloves. Cover and cook as in the main recipe. Remove the bay leaf and cloves, then stir in 1 tbsp lemon juice and 2 tbsp chopped fresh coriander. Scatter over the cashew nuts and garnish with a sprig of fresh coriander before serving.
Pomegranate seeds not only add flavour to this dish, they also contribute vitamin C and some dietary fibre. * Almonds, like other nuts, provide many of the nutrients usually found in meat, such as protein, many of the B vitamins and essential minerals such as phosphorus, iron, copper and potassium. They are also a good source of vitamin E, which helps to protect against heart disease.
E * copper