Fried saffron rice with vegetables, raisins and pistachios

Ingredients for 4 servings:

• 250g basmati
• Saffron, amount as desired
• 1 small onion(s)
• 2 garlic cloves
• 200 g sugar snap peas (snow peas)
• 5 tbsp olive oil
• 200 g chickpeas (from the can or soaked and cooked overnight)
• 80 g raisins
• 50 g pistachios
• salt and pepper
• mint
• possibly yogurt or sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Bring the rice to a boil with the required amount of water, add the saffron and cook gently for about 8-10 minutes, then allow the steam to evaporate. Peel and finely chop the onion and garlic, cook the snow peas in salted water for about 1 minute, then rinse with cold water and cut lengthwise into fine strips. Heat the oil in a large non-stick pan and fry the onion and garlic. Add the drained chickpeas, rice and raisins and fry vigorously for about 5-7 minutes. Add the snow peas and pistachios to the rice, fry them together and then season with salt and pepper (if desired). Divide the rice between plates and – if desired – place a dollop of yogurt or sour cream on top and drizzle with the remaining olive oil. Sprinkle with mint, if desired.