Saffron Pilaf

• 500 g (1 lb 2 oz/2½ cups) basmat

Wash the rice until the water runs clear and drain well. Put the stock in a saucepan and bring to the boil. Add the rice, saffron water, raisins, almonds and sea salt. Return to the boil, cover with a tight-fitting lid and simmer over very low heat for 10–15 minutes, or until little holes appear on the surface and the rice is tender. Stir to make sure all the ingredients are mi