Jewelled Herb & Rice Salad

To a pinch of saffron threads, pour over 3 tbsp hot water and set aside.

Finely chop the onions and peel and grate the carrots.

Heat the olive oil and unsalted butter in a casserole dish. Add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened.

Wash the basmati rice under cold, running water and add to the pan along with the carrots and saffron (in its soaking water). Cover with 600ml cold water.

Season well with salt and pepper, give it a stir and bring to the boil. Cover, reduce the heat and simmer for 12-15 minutes, then turn off the heat and allow it to stand with the lid on for 5 minutes.

While the rice is cooking, roughly chop the shelled pistachios, mint leaves and flat leaf parsley.

Fluff up the rice with a fork, stir in the mixed dried fruit, pistachios, herbs, feta cheese and pomegranate seeds and serve.