Jewelled Pumpkin Rice

Nigella Lawson
I cut this out of one of the Sunday journal magazines

Serves 4-6

500g   Peeled and seeded butternut squash
1t   fine sea salt
2T   Olive oil
50   Strands/big pinch of Saffron
100g   Unsalted butter
6cm   Piece of cinnamon stick
4   Allspice berries, crushed
1   Large or 2 small onions, thinly sliced
15g   Currents
50g   Shelled, unsalted pistachios
1/2t   Ground cardamon
300g   Basmati rice, soaked in tepid, salted water for 1 hour
450ml   Good vegetable broth


Preheat the oven to 230C

Toss squash with half the olive oil and salt. Spread in a single layer on a baking tray and roast for 30 mins, until tender.

Mix saffron with 3T boiling water and add 25g of the butter. Set aside.

Heat remaining butter in a medium saucepan with cinnamon and allspice until it foams, then add the onion and the remaining 1/2t of salt.

Fry over medium heat for 10-15 mins, stirring occasionally, until the onion is soft and starting to colour.

Add the currents, pistachios and cardamon and cook for 10 mins.

Drain the rice and add to the pan, stirring for a minute or two. Pour in the stock. Taste for seasoning then scatter in the roast squash.

Cover with a circle of greaseproof paper and a tight fitting lid and cook over high heat for five mins. Reduce heat to low and simmer for a final five mins.

Remove lid and paper and drizzle with buttery saffron water. Replace the lid and leave to rest, off the heat, for 5-10 mins. Serve with crispy onions.