Heat a large frying pan over medium heat and toast spices, without any oil, until aromatic.
Add half of the oil and sauté leeks and garlic until soft. Stir in 80 ml (? cup) water and allow to simmer until the water has evaporated. This process enhances the flavour of the spices.
Stir in the rest of the oil and rice and sauté for a few minutes. Stir in the stock, water and orange juice and bring to a boil.
Reduce the heat, cover with a lid and simmer white basmati rice for 10-12 minutes or brown basmati rice for 30 minutes or until just cooked, but not too soft.
Stir in the pomegranate pips (or cranberries), nuts and mint.
Recipe reprinted with permission of Heleen Meyer.
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