Pilaf

Step 1
Soak currants in hot water for 5 minutes.

Step 2
Place the rice in a bowl, cover with water and leave to soak while you prepare everything else.

Step 3
Place the saffron in a small ramekin and cover with 2 tablespoons water. Set aside.

Step 4
In a small bowl, combine the cinnamon, cardamom, sugar, salt and zesty flavour and set aside. In another bowl, mix the dried fruit and toasted seeds or nuts and set aside.

Step 5
Pour 5 cups (1.25 litres) water into a saucepan, add a pinch of salt and bring to the boil. Drain the rice, add to the boiling water and cook, without stirring, for 5 minutes only. Drain well.

Step 6
In a heavy-based saucepan, heat the olive oil over medium heat and sauté the onion and garlic for 4-5 minutes, until translucent. Reduce the heat to the lowest setting possible, then spoon in a third of the par-cooked rice in a layer in the bottom of the pan. Sprinkle over half the spice mix and then half the fruit and seed mix. Add another third of par-cooked rice to make another layer and add the remaining spices and fruit and seeds. Finally, top with the remaining third of rice.

Step 7
With the end of a wooden spoon, poke four holes into the rice that reach all the way to the bottom of the pan. Pour the saffron water over the top of the rice, then cover the pan with a clean tea towel followed by the lid so no steam escapes. Cook for 20 minutes.

Step 8
Pour the melted butter over the rice and fluff with a fork before serving. Make sure each person gets some of the crispy crust that will have formed on the bottom of the pan.