JEWELLED CHRISTMAS RICE

Ingredients
For the rice

1. 350g/12oz basmati rice

2. 1/2 tbsp salt
3. 4 tbsp vegetable oil or butter( Mariuxi)

4. 3 cardamom pods
5. 1 piece lemon peel
6. ¼ tsp crumbled saffron threads dissolved in 1 tbsp of hot water (optional)

For the topping

7. 1 tbsp olive oil (Mishu)

8. 1 large onion, thinly sliced

9. generous handful raisins or barberries
10. handful dried apricots, chopped
11. generous handful of pistachio nuts, roughly chopped (Angela)

12. salt and freshly ground black pepper

13. handful fresh mint, chopped
14. sprinkling of edible gold & edible rose petals (optional) (Ximena)

Preparation method
1. For the rice, place the basmati rice in sieve then wash and drain.

2. Combine 525ml/19fl oz of water, the salt, oil or butter, cardamom, and lemon
peel in a large pan with a lid and bring to the boil. Once boiling add the rice and
stir with a fork. Wrap a clean tea towel around the lid of the pan and cover the
rice. Lower the heat and cook until all the water has been absorbed into the rice.

3. While the rice is cooking, make the topping. Heat some oil in a frying pan and
fry the sliced onion until lightly golden-brown. Add the raisins, apricots and
pistachios. Season, to taste, with salt and pepper, and fry until the nuts are just
toasted. Remove from the heat and set aside.
4. When the rice is nice and fluffy and all the water has been absorbed (and the
bottom begins to crisp) pour the saffron water over the rice. Cover again and
leave to cool for 10 minutes. Spread the rice onto a large serving dish and top
with the onion and raisin mixture. Sprinkle with chopped mint and edible gold
and petals (if using).

http://www.bbc.co.uk/food/recipes/jewelled_christmas_rice_18143