Instructions

1. Finely chop the onion, mince the garlic.
2. Heat the oil in a frying pan and sauté the onion until soft. Add the garlic, stir for a few second, then add the rice and coat. Add the cinnamon and saffron, stir to combine. Pour in the water, to about an inch above the rice.
3. Steam under a lid for about 15-20 minutes, until the water is almost completely absorbed.
4. Add the pomegranate molasses, dried fruits & pistachios. Season to taste with salt and pepper, stir for a few seconds. Cover the pan with a lid and turn off the heat, then set aside for 10 minutes to steam and cool.
5. Serve warm or at room temperature.
6. You can add some chopped fresh parsley, mint or coriander just before serving.
7. I sometimes add a small teaspoonful of coriander seeds/powder and/or cumin seeds/powder to the fried onion, depending on the main course. Also, instead of pistachios toasted almond flakes are nice too!