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Ingredients
- ½ medium onion, finely diced
- 25g butter or a splash of vegetable oil
- 2 cups basmati rice
- 5 cups of hot water
- 1tsp turmeric powder
- 1tsp (heaped) sea salt
- Good handful bright green pistachios, lightly crushed
- 2tbs dried rose petals
- 1tsp rose water (optional)
- Good handful of coriander, flat leaf parsley and chives, finely chopped
- Preheat your oven to 180 degrees or Gas 4.
- Melt the butter in a casserole dish over a gentle heat, then add the onion and sweat it until it’s good and soft. Tip in the rice, then stir around for a minute or two, coating all the grains with the melted butter.
- Next, pour the hot water into the casserole, sprinkle in the turmeric, give it a quick but gentle stir. Cover the casserole dish with a tight-fitting lid or tinfoil and place on a middle shelf in your preheated oven.
- After 10-15 minutes, check the dish to see if all the liquid has been absorbed. If there’s still some liquid remaining, return the covered casserole dish to the oven and give it a couple more minutes until all the liquid has been absorbed and the rice is moist and glossy.
- Remove from the oven, take off the lid or gingerly rip off the foil, add the salt, fluff gently with a fork, stir through the pistachios, rose petals, rose water, sprinkle with the soft herbs and serve immediately.
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