Anar Pulao (pomegranate rice)

Instructions

1. Rinse the rice until the water runs clear, then soak it for 30 minutes.
2. Fry the sliced onions in the oil until well caramelised.
3. Add the cardamom and cinnamon and stir for one minute.
4. Drain the rice, add it to the pan with 600 ml of salted water and bring to the boil.
5. Lower the heat, cover and cook for 15 minutes without lifting the lid.
6. Steep the saffron in a little hot water and pour it over the rice.
7. In a small saucepan, reduce the pomegranate juice with the sugar and lemon until you have a syrup.
8. Mix the rice with the nuts and half the pomegranate seeds, then serve and decorate with the rest of the seeds and the syrup.