Ingredients

· 2tbsp unsalted butter

· 1 small red onion, cut into ¼-inch pieces

· 1 cup basmati or jasmine rice

· 1½ cups low-sodium chicken stock

· ½ cup dried apricots, chopped

· ½ cup unsalted pistachios or almonds, chopped

· ½ cup pomegranate seeds

· 1tbsp fresh thyme leaves, chopped

· Salt and freshly ground pepper,

to taste

Method

Melt butter in a medium saucepan over medium-low heat. Add onion and cook until softened, for about four minutes. Add rice; cook, stirring for a minute to coat. Add chicken stock and bring to a boil. Cover and reduce heat to low. Cook until rice has absorbed all liquid, for 15-20 minutes. Remove from heat and fluff with a fork. Stir in apricots, nuts, pome-granate seeds and thyme. Season with salt and pepper, and serve immediately.

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