POMEGRANATE JEWELLED RICE

100g barberries
100g cashews, unsalted roasted
100g slivered almond
100g raw pistachio kernel
100g pumpkin seed kernels
100g sunflower seed kernels
100g dried apricots, thinly sliced
1 tbs yallateef
1 tsp zhug
2 tbs pomegranate molasses
2 tbs rice bran oil
2 cups basmati rice, rinsed
1 pinch saffron threads
1 tsp sea salt
100g fresh pomegranate seeds (seasonal; more barberries can be used when these are not available)

Pistachios are high in fibre, iron and folate to keep you functioning at your peak.

Warm the oil in a large saucepan; add the nuts and the dried fruit, and stir until the nuts begin to colour.

Add the yallateef, pomegranate molasses and zhug, stir.

Add the rice and mix well.

Add 4 cups boiling water, salt and saffron threads, stir.

Simmer for 5 minutes and then remove from the heat.

Cover until all the liquid is absorbed (about 20 minutes).

Transfer to a serving plate or bowl.

Garnish with fresh pomegranate seeds.

Serve on its own, with yoghurt or to accompany a meat dish.

Thank you to marvellousMarwa Makool for this amazing recipe