Roughly chop two of the onions. Heat half
of the oil in a large saucepan and fry the onion with half the garlic,
the ginger and the chili for 5 minutes until softened. Mix in the
carrots and rice, cook for 1 more minute and then add the saffron,
stock, cinnamon and coriander. Season well. Bring to the boil, then
cover and simmer gently for 10 minutes without lifting the lid.
Remove from the heat and leave to stand,
uncovered, for 5 minutes. Add the pistachios, mixing them in with a
fork. Remove the cinnamon stick and keep the rice warm. Thinly slice the
third onion and fry in the remaining oil for about 3 minutes. Stir in
the spinach. Cover and cook for another 2 minutes. Add the garam masala
powder. Cook until just tender, then drain and roughly chop the spinach.
Spoon the spinach round the edge of a round serving dish and pile the
Pilaf in the centre. Serve immediately with a tomato salad.
Saffron and ginger are traditional rice
spices and delicious when mixed with fresh pistachios.