RECIPE: Rice salad with Persian flavours

Serves: 6

Ingredients:

150g butter

A splash of olive oil

4 large dates, chopped

120g (1 cup) dried cranberries

30ml (2 tbsp) ground cinnamon

15ml (1 tbsp) cumin seeds

4-5 green cardamom pods, cracked

3 cups cooked basmati rice, cooled (boil the rice with 5ml (1 tsp) turmeric for colour)

Zest and juice of 1 orange

120g (1 cup) pistachios or blanched almonds

2 spring onions, chopped

Salt and pepper

Pomegranate seeds

Method:

1. Heat the butter and oil in a pan. Add the dates, cranberries, cinnamon, cumin and cardamom and cook over low heat until fragrant, about 1-2 minutes.
2. Remove from the heat and mix with the cooked rice.
3. Mix in the orange zest and juice, nuts and spring onions.
4. Season and serve topped with pomegranate seeds.