This should take about five minutes. Add the rice, cranberries, pistachios and saffron and cook in the butter for about five minutes. Make sure you stir all the time – the rice should look glossy.

Once well combined, taste and season as needed. Make the saffron rice: Set a medium non-stick pan over medium heat. Add butter and crumble in saffron threads. Once butter starts to sizzle and ...

In a large pot, melt the butter and layer in the rice, alternating with chopped herbs. Pour the bloomed saffron over the top ... Roll out the puff pastry and bake at 200°C (400°F) until golden ...