Raspberry Rainbow Rice Salad recipe

Ingredients

• 300g basmati rice
• A generous pinch saffron threads
• 150g dried cranberries
• 2 tbsp olive oil
• 60g unsalted butter
• 1 large onion, finely chopped
• 1 cinnamons tick
• 1 tsp cardamom pods, bruised with the flat knife
• 1 tsp cumin seeds
• Salt & freshly ground black pepper
• 100g walnuts, roughly chopped
• 225g BerryWorld raspberries
• A generous bunch of parsley, chopped
• Finely grared zest from 1 orange
• 1 garlic clove, very finely chopped