Step 1

Heat the butter and oil in a large saucepan over medium heat. Add the rice and saffron. Stir to combine.

Step 2

Add the water and salt. Bring to the boil. Reduce heat to low. Cover and cook for 12 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes to stand.

Step 3

Heat a frying pan over medium heat. Add the pistachios and cook, stirring often, for 1-2 minutes or until aromatic. Coarsely chop. Add to the rice mixture and stir to combine. Serve warm.