Jewelled rice

• butter↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• cardamom pods↗3
• bay leaf↗1
• ½ cinnamon stick
• basmati rice↗100g g

  rinsed and drained

• heaped tbsp barberries or pomegranate1 tbsp

  seeds

• small pinch of saffron
• cumin seeds↗1 tsp tsp
• onions↗2

  finely sliced

Step-by-step instructions

1. 1

   Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.

2. 2

   Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.

3. 3

   To serve, remove whole spices if you like, and scatter the onions on top.