Instructions

Wash the rice in a sieve under running cold water.

Pour the chicken stock, cardamom, cinnamon, garlic and saffron into a saucepan and bring to the boil. 

Add the rice, and once simmering, lower the heat to its lowest setting. Add a lid to the pan and cook gently for 15-20 minutes.

All the stock should get absorbed.

Whilst the rice cooks, lightly toast the almonds until golden in a dry frying pan.

Once the rice is cooked, stir in the toasted almonds, dried cherries, baby spinach and season to taste.

Finally, scatter the Boilíe pearls and pomegranate seeds over the rice and serve immediately.


This is a great family lunch recipe that has real wow factor. Between the pale ivory of the Boilíe cheese pearls and flashes of ruby-like pomegranate seeds, this dish is one that you and your family will treasure.

  • 1 pack Boilíe pearls with herbs and
  • garlic infused oil, drained and the oil
  • reserved for another recipe
  • 300g basmati rice
  • 600ml chicken stock
  • ½ tsp cardamom seeds (optional)
  • 1 cinnamon stick, about 8cm
  • 1 clove of garlic, crushed
  • ½ tsp saffron threads
  • 100g flaked almonds
  • 180g dried cherries
  • 1 small pack of baby spinach
  • 1 pomegranate, deseeded
  • Salt & black pepper, to taste