2 cups basmati rice
1-2 tablespoons of ghee or cooking oil of your choice
1 large brown onion, peeled and finely choped
1 cinnamon quill
1 pack Waihi Bush Middle Eastern Spice Blend
¼ cup of raisins, soaked in hot water for 10 mins then drained
½ g saffron, soaked in 1/2 cup of hot water for 10 mins
2-3 tablespoons plain yoghurt (coconut or dairy)
½ cup of toasted hazelnuts
6-8 whole figs soaked in warm water for 1—15 mins then drained
1 packet The Green Seed Raspberry Beet Coconut Chips (available in-store)
Mint leaves to serve

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1. Preheat oven to 180C 

2. In a heavy based deep casserole, heat the ghee over a medium heat

3. Add the onions and cook gently over a medium heat until soft 

4. Add the rice and Waihi Bush spice seasoning, mixing well to ensure the grains are well coated

5. Pour in the soaked saffron and liquid, then add the drained raisins and top up with water so the rice is covered by at least 3 cm or up to the first knuckle of your finger

6. Bring to the boil then cover with tinfoil or a lid and place in the oven to cook for 35-40 mins

7. Gently squeeze the whole rehydrated figs back into a nice plump form ready to go on top of the rice. 

8. Remove from the oven and granish with dollops of yogurt over the surface, the rehydrated whole figs and scatter over the hazelnuts and the Raspberry and Beetroot Chips. 

9. Add a few mint leaves for a pop of green and serve immediately.