Mummy’s nutty saffron rice

I was never fond of raisins and rice as a child, but as my taste buds matured I realised that my mother’s Persian-influenced recipe is a spectacular yet simple midweek rice dish – a good accompaniment to something like the Kashmiri-style leg of lamb. The saffron is infused in the water that cooks the rice, much like a pulao, and it gives the final dish a rather elegant biryani look.