Ingredient:
1 small cinnamon stick
2 tsp cumin seeds
6 black peppercorns
Seeds of 4 cardamom pods, crushed
3 cloves
2 tbsp sunflower oil
1 small onion, chopped
1 tsp turmeric
250 g (8 oz) long grain rice
1.25 litres (2 pints) hot vegetable or chicken stock
2 bay leaves, torn into pieces
Salt and black pepper
60 g (2 oz) shelled pistachio nuts, coarsely chopped
30 g (1 oz) raisins
Fresh coriander, to garnish

Method:
Heat a heavy pan and add the cinnamon stick, cumin seeds, peppercorns, cardamom seeds, and cloves.

Dry-fry the spices over a medium heat for 2-3 minutes until they begin to release their aromas.

Add the oil to the pan and, when it is hot, add the onion and turmeric. Cook gently, stirring occasionally, for about 10 minutes until the onion is softened.

Add the rice and stir to coat the grains in the oil. Slowly pour in the hot stock, add the bay leaves, season with salt and pepper and bring to a boil. Lower the heat, cover, and cook very gently for about 10 minutes without lifting the lid.

Remove the saucepan from the heat and leave to stand, still covered, for about 5 minutes.

Add the pistachio nuts raisins to the pilaf, and fork them in gently to fluff up the rice. Garnish with fresh coriander, and serve at once.