Jewelled Rice Pilaf

Step 1: Grind the saffron into a powder using a mortar and pestle. Mix it with the boiling water and set aside while the rice cooks.

Step 2: Melt the ghee or butter in a large saucepan over medium-high heat. Add the fennel and cumin seeds and stir for 30 seconds. Add the onion and garlic and cook for 5 minutes. Add the cinnamon, cardamom and allspice, then stir for 30 seconds. Add the rice and stir for 1 minute to coat the grains in the flavourings.

Step 3: Add the stock, bay leaves, lemon zest, salt, fruit and nuts. Stir and bring to a simmer, then cover with a lid. Reduce the heat to low; the liquid should still simmer gently around the edges. Cook for 14 minutes without peeking or stirring.

Step 4: Quickly check that the liquid has been absorbed. Remove the saucepan from the heat, keeping the lid on, and leave the rice to rest for 10 minutes.

Step 5: Pour half the saffron water over the rice. Very gently fluff it with a rubber spatula so the long grains do not break. Once the saffron water is mostly mixed through, add the remaining saffron water and melted ghee or butter. Gently toss until the rice is all yellow.

Step 6: Tumble the rice onto a serving platter. Sprinkle with the pomegranate seeds, coriander and pistachios. Serve with fish koftas if desired.