80g/3oz of unsalted butter
½ cinnamon stick
5 whole green cardamom pods - cracked
1 clove of garlic
3 whole black peppercorns - crushed
200g/7oz of basmati rice - washed and soaked in salted water for 3 hours
2 tablespoons of chopped pistachio nuts
2 tablespoons of raisins
1 good pinch of saffron threads - infused in 4 tablespoons of boiling water
sea salt

to serve
200g/7 oz of Greek yoghurt
1 clove of garlic - crushed
anglesey sea salt
black pepper

METHOD

Melt the butter in a saucepan. Add the garlic, cinnamon, cardamom pods and black peppercorns and fry on a low heat for approximately 4 minutes. Drain the rice, add to the butter and stir to coat for a minute. Turn up the heat, stir in the pistachios and raisins, saffron and pour enough water over the rice to cover. Season with salt and place some greaseproof paper on the surface and place a lid on the saucepan. Bring to the boil and simmer for 5 minutes. Remove the paper and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn down the heat (medium to low) and cook for another 4-5 minutes. Add the garlic and seasoning to the yoghurt. Serve as an accompaniment.

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