Ingredients

2 oz vegan margarine
8 oz basmati rice
4 cardomum pods, crushed
2 oz sugar dissolved in 1 pint water
½ tsp saffron threads soaked in a teacup of warm water
2 oz pine kernals
1 oz finely chopped pistachio nuts

Method

Melt the margarine in a large saucepan over gentle heat. Add the rice and stir for about 2 minutes. Add the cardomum pods and sweetened water, which should amply cover the rice. Add the soaked saffron, stir well and bring to the boil. Cover and simmer gently for ten minutes, or until the rice is almost tender.

Add the pine kernels and cook for a further 5 minutes until the rice is completely cooked through and tender.

Remove it from the heat and allow it to stand, covered, for 2-3 minutes, then fluff it up and serve it sprinkled with the chopped pistachios.