SPICED

carrot and saffron rice

Serves 4-6 Prep time 10 mins Cooking time 30 mins

30g butter
2 tbsp olive oil
1 carrot, finely chopped
1 onion, finely chopped
280g basmati rice
40g (¼ cup) sultanas large pinch of saffron threads soaked in 1 tbsp boiling water
500ml (2 cups) chicken stock or water coarsley chopped dill and mint (optional), and pistachio nuts, to serve

half the butter and half the oil in a large saucepan over medium heat. Add carrot and a pinch of sugar, and stir until caramelised (3-5 minutes). Set aside.