Heat the oil in a large saucepan, add the almonds and cook gently for 2minutes
2
Add the cumin seeds and onion and continue cooking gently until almonds are golden
3
Add the rice to the saucepan and cook, stirring, for 1 minute.Stir in the cinnamon stick and bayleaf, then add the stock and season with salt and pepper to taste. Bring to the boil. Stir, then cover and cook over a very low heat for 10-15 minutes or until rice is tender and all of the stock has been absorbed.
4
Meanwhile, cut the pomegranate in half and remove all the seeds from the membranes.
5
When the rice is cooked, stir in the pomegranate seeds.
6
Transfer to a dish and fork the coriander through the rice and serve.