Saffron Pilau

Rinse the long-grain rice under cold water several times until the water runs clear, then drain thoroughly in a fine sieve.

Heat the kebab marinade in a heavy-bottomed pot or rice cooker over medium heat until fragrant, about 1 minute.

Add the drained rice to the hot marinade and stir continuously for 2–3 minutes until the rice grains are well coated and slightly translucent at the edges.

Pour the water into the pot and add salt to taste, stirring to combine evenly.

Stir in the saffron powder, distributing it throughout the rice for even colouration.

Bring the mixture to a boil over high heat, then reduce heat to low and cover tightly with a lid.

Simmer gently for 15–18 minutes without lifting the lid, until the rice is tender and all liquid is absorbed.

Remove from heat and let the rice rest, covered, for 3–5 minutes to allow the grains to firm up.

Fluff the rice gently with a fork, breaking up any clumps while incorporating the sultanas throughout.

Transfer the pilau to a serving dish and garnish generously with toasted pine nuts and cooked green peas before serving.