18 fl oz vegetable stock
9 oz basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds, crushed
1 tsp ground cumin
2 oz toasted flaked almonds
zest 1 orange
Method
Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.