400 g (14 oz/2 cups) white or brown basmati rice 100 ml (3½ fl oz) virgin coconut oil 1 onion, finely chopped 1 garlic clove, chopped 1 teaspoon cumin seeds 1 teaspoon ground cardamom ½ teaspoon ground turmeric 150 ml (5 fl oz) good-quality pomegranate juice (see tip) 150 ml (5 fl oz) coconut water, vegetable stock or water 2 spring onions (scallions), finely chopped 1 teaspoon aleppo pepper 1 pomegranate, seeds separated, to garnish
Soak the rice in a bowl of water for 2 hours. Heat the coconut oil in a heavy-based saucepan over medium–high heat. Add the onion and garlic and cook, stirring often, for about 3 minutes, or until softened and golden brown. Add the rice, cumin seeds, cardamom and turmeric and stir to coat all the rice.
Stir in the pomegranate juice and coconut water and bring to the boil. Reduce the heat to low and cook, partially covered, for 15–18 minutes, or until the liquid has been absorbed.
Remove from the heat, cover the pan and leave to stand for 5 minutes. Fluff the rice grains with a fork, then fold in the spring onion and aleppo pepper. Season to taste with salt and freshly ground black pepper. Garnish with the pomegranate seeds and serve.
TIP You can make your own pomegranate juice by passing the seeds of 5–6 fresh pomegranates through a juicer.