Nutrition: Per serving (6)
Tip the rice into a saucepan and cover with warm water, then leave to soak for 30 mins.
Meanwhile, melt the butter in a large pan over a medium heat, then drizzle in the oil and fry the onion and garlic for 8-10 mins, stirring until the onion is translucent.
Stir in the ground and whole spices, sizzling them in the butter and oil for 1-2 mins, then drain the rice and add it to the pan. Peel three long strips of zest from the lemon using a vegetable peeler, and drop these into the pan. Stir everything together, pour over the stock and bring to a simmer. Stir again and cover, then continue to simmer for 2 mins more. Turn off the heat and leave to stand, without opening the lid, for 15 mins.
Pour a 2cm depth of oil into a deep pan or wok set over a medium heat and heat to 180C or until a cube of bread browns in 20 seconds. Fry the shallots in two batches, sizzling for 8 mins per batch until golden brown. This will take a while, and they catch quickly, so watch closely to prevent this. Spoon onto a plate lined with kitchen paper using a slotted spoon, then sprinkle with salt and leave to cool slightly.
Toast the nuts in a dry frying pan over a medium-low heat for 2-3 mins until golden. Mix the yogurt with the saffron and a pinch of salt in a small serving bowl and set aside.
Uncover the rice and check it’s ready – it should be tender and all the liquid should have been absorbed. If not, cover and leave to stand for another 5 mins. Once cooked, fluff up the grains using a fork, and stir through the nuts and dried fruit. Tip out onto a serving platter, removing the whole spices and lemon peel as you do. Scatter over the crispy shallots and the coriander leaves, then serve with the saffron yogurt on the side.
