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Export 17 ingredients for grocery delivery
Step 1
Mix the saffron threads in 2 1/4 cups of hot water, Set aside.
Step 2
Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened, about 10 minutes.
Step 3
Add in the rice and saute it for a minute or 2 with the spices and onion.
Step 4
Pour in the saffron infused water, along with the bay leaves and lemon rind. Stir to combine, season with salt and fresh cracked black pepper.
Step 5
Add in the fruit and nuts, stir to combine, and cover the skillet with a tight fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it's not tender, let cook a few minutes more.
Step 6
When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.
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