Golden Wedding Rice

For the golden wedding rice, peel the ginger and grate finely or chop if necessary. Slit the vanilla pod lengthwise.

Melt the butter in a frying pan. Saute the ginger and vanilla bean in it until it is fragrant. Pour in the soup. Add the long-grain rice and saffron, bring to the boil once and simmer on low heat with the lid closed until the long-grain rice has absorbed all the liquid. Remove the vanilla pod and loosen the long-grain rice with a fork.

While the long-grain rice is cooking, cut the pomegranate in half horizontally and scoop out the seeds. Lightly toast the almond slivers and cardamom in a dry frying pan without adding any fat. Remove from heat and add the pomegranate seeds.

Add the pomegranate seeds and rose water to the cooked long grain rice and mix well. Arrange the long grain rice berg-like on a preheated platter and garnish with gold leaf to taste.

Serve the golden wedding rice.

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