Persian Jewelled Pilaf

Put the rice, water, orange juice and saffron water in a deep saucepan.

Bring to a boil, then reduce heat and cook covered for 20-22 minutes or till all the liquid is absorbed. Keep covered for 5 minutes, then open the lid and fluff gently with a fork. Set aside.

Meanwhile, heat oil in a large skillet. Add onions and sauté till they are lightly caramelized.

Then add turmeric and nuts and toss for a few seconds to just warm them up.

Tip in the cooked rice and toss gently to combine. Season with salt.

Garnish with fresh mint leaves and pomegranate arils. Serve warm.