Soak saffron - Grind saffron into a powder using a mortar and pestle (Note 1). Mix in boiling water then set aside while the rice is cooking.

Sauté - Melt ghee or butter in large saucepan over medium high heat. Add fennel and cumin, then stir for 30 seconds. Add onion and garlic. Cook for 5 minutes. Add cinnamon, cardamom and all spice, then stir for 30 seconds. Add rice and stir for 1 minute to coat in the beautiful flavour.

Cook rice - Add the stock, bay leaves, lemon, salt, fruit and nuts. Stir, bring to a simmer, then put lid on. Reduce stove to low (should still be simmering gently around edges), and cook for 14 minutes. Do not peek or stir!

Rest - Quickly check to ensure liquid is absorbed. Remove from the stove (lid still on) and leave for 10 minutes.

Yellow! Pour over half the saffron water then very gently fluff the rice using a rubber spatula (so you don't break the long rice strands). Once mostly mixed through, add remaining saffron water and ghee. Gently toss until the rice is all yellow.

Serve - Tumble onto serving platter. Sprinkle with pomegranate seeds, coriander, pistachios and serve with fish koftas.