Method

Warm the oil in a large saucepan; add the nuts and the dried fruit, and stir until the nuts begin to colour.

Add the yallateef, pomegranate molasses and zhug, stir.

Add the rice and mix well.

Add 4 cups boiling water, salt and saffron threads, stir.

Simmer for 5 minutes and then remove from the heat.

Cover until all the liquid is absorbed (about 20 minutes).

Transfer to a serving plate or bowl.

Garnish with fresh pomegranate seeds.

Serve on its own, with yoghurt or to accompany a meat dish.

Thank you to marvellous Marwa Makool for this amazing recipe

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