1 tbsp olive oil

1 shallot, peeled and chopped

50g (2oz) basmati rice

½ tbsp raisins pinch of saffron threads

½ tsp sea salt 1 tbsp pine nuts

1 large tomato, chopped

½ tbsp chopped fresh mint, plus whole leaves to garnish

1. Pour the oil into a saucepan with a tightly fitting lid and heat gently.

2. Add the shallot and cook until softened.

3. Add the rice, raisins, saffron and salt, and stir to coat everything thoroughly in the oil and onion.

4. Add 225ml (8 fl oz) cold water and bring to the boil. Place the lid on top and cook over a moderate heat for 20 minutes.

5. While the rice is cooking, put the pine nuts into a frying pan and dry fry them until they are brown and golden, then set aside.

6. When the rice is cooked, fluff it up with a fork and place a clean tea towel over the pan to absorb excess steam.

7. Stir in the pine nuts, tomato and mint and serve with a few large mint leaves on top for a garnish. It is great served with a cucumber and mint salad.

Serves 1