Instructions: Heat half the oil in a heavy-bottomed saucepan. Add the rice and saute for 5 minutes, stirring gently. Add the saffron, if using, the apricots, spices, 1 teaspoon salt and the water. Bring to a boil, then cover tightly and leave to cook over very gentle heat for 45 minutes. Then turn off the heat and leave covered. Saute the onion in the remaining oil for 10 minutes, until softened and lightly browned. Add to the rice, together with the raisins and nuts. Check the seasonings and stir lightly with a fork.

Garnish with a mint sprig to serve.

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