Persian Jeweled Rice

1 gram of saffron.
10 oz Basmati Rice.
1 tblsp boiling water
1 rounded tsp cardamom pods
1 rounded tsp coriander seeds
3 tblsp olive oil
1 oz dried blueberries
2 oz dried cranberries
4 oz raisins
2 oz pealed pistachio nuts.


Wash the rice and drain.
Mix saffron with the boiling water stand for 10 minutes.
Add the rice to a large pan of boiling salted water with the cardomom and coriander.
Bring back to the boil and cook till soft, drain and cool with cold running water if you are going to serve it cold.
Put the oil in a large pan over a medium heat.
Add all the ingredients except the saffron, stir for 2 minutes, then add the rice and saffron and
Chill or serve hot straight away.