Turmeric and cashew pilaf

Method

• 1
  Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 mins or until soft. Add rice and turmeric. Stir to coat. Add 800ml water and sultanas. Bring to the boil over high heat. Season with salt. Cover. Reduce heat to low. Cook, without lifting lid, for 12 mins or until the liquid is absorbed and rice is tender.
• 2
  Transfer to a bowl and fluff with a fork. Sprinkle with cashews and coriander.