6 strands saffron
¼ cup boiling water
1 cup Spekko Basmati Extra Long Grain White Rice
2 Tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
½ tsp ground fennel
½ tsp ground turmeric
½ tsp ground cardamom
1 ¼ cups water
Salt and pepper to taste
½ cup mixed dried fruit (apricots, raisins, sultanas, cherries, etc)
¼ cup almonds, toasted and roughly chopped
¼ cup pistachios, toasted and roughly chopped

To serve
Small handful fresh mint leaves
Handful pomegranate seeds

1. Steep the saffron:
   In a small bowl, steep the saffron threads in the boiling water for about 10 minutes to release the flavour and colour.

2. Rinse the rice:
   Rinse the rice under cold running water for about 2 minutes, or until the water runs clear.

3. Cook the onions and spices:
   Heat the olive oil in a pot over medium-low heat. Add the chopped onion and cook until translucent, about 5 minutes.
   Add the garlic, ground coriander, fennel, turmeric, and cardamom. Cook for 1 minute until fragrant.

4. Add rice and saffron water:
   Stir in the rinsed rice, and cook for about 3 minutes, stirring occasionally.
   Pour in the saffron-infused water and 1 ¼ cups of water. Season with a pinch of salt and pepper, then bring to a boil.

5. Simmer the rice:
   Once boiling, reduce the heat, cover, and simmer for 15 - 18 minutes, or until the water is absorbed and the rice is tender.

6. Add dried fruit:
   Turn off the heat, and add the dried fruit on top without stirring. Cover the pot and let it sit for 10 minutes to allow the fruit to soften and infuse into the rice.

7. Finish and serve:
   Stir in the toasted almonds and pistachios. Fluff the rice with a fork, then spoon it into a serving dish.
   Top with fresh mint leaves and pomegranate seeds before serving.