In a small saucepan, warm up the vegetable stock and stir through the saffron threads. Take off heat and allow saffron to steep in the stock for 5-10 minutes.
While the saffron steeps, sauté diced onions with the olive oil in a shallow casserole pot on medium heat for 5 minutes until softened. Add drained rice and stir through with the onions, coating the grains with the oil. Next add the chickpeas and the raisins (or cranberries or barberries) and stir gently for a further few minutes.
Add the stock and stir the rice thoroughly. Cook on medium heat for a further 10 mins. Next add baby spinach leaves and stir through until wilted.
Switch off heat and place lid on pot to finish cooking the rice, allowing it to sit for 10 minutes.
Serve from the casserole pot or transfer rice to a serving platter. Sprinkle rice generously with Gewürzhaus Everything Mezze Blend and garnish with pomegranate, chopped nuts and fresh herbs.
