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300g basmati rice
60g butter
2 onions, halved and thinly sliced
Salt and freshly ground black pepper
4 cardamom pods, bashed
1 garlic clove, peeled and thinly sliced
1 good pinch saffron
1 good pinch dried chilli flakes
400g tin chickpeas, drained and rinsed
80g raisins
80g dried unsulphured apricots, chopped
600ml vegetable stock, hot
100g shelled pistachio nuts, toasted
3 tbsp finely chopped fresh dill
1 small handful parsley, tough stalks removed, leaves roughly chopped
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