Australian Women's Weekly
Ingredients
Method
1.Place the rice in a medium sieve and rinse under cold running water until the water runs clean Combine saffron and measured boiling water in a small bowl; stand for 10 minutes.
2.Meanwhile, heat butter and oil in a medium heavy-based saucepan over medium heat; cook onion and cardamom, stirring, for 10 minutes or until onion softens and browns lightly. Season with salt and freshly ground pepper.
3.Increase heat to high; add rice and cook, stirring, for 1 minute or until rice is well coated in onion mixture. Stir in saffron mixture and stock, and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and simmer gently for 12 minutes.
4.Remove the pan from the heat. Check if rice is cooked by lifting the lid – if all the liquid is absorbed and little holes appear on the surface, it’s done. Replace the lid and stand for 10 minutes. Stir the rice with a fork to separate the grains. Stir in sultanas and serve sprinkled with pistachios.
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