Put the rice in a sieve and rinse under cold water.

Tip into a bowl, cover with cold water and leave to soak for an hour

Add the saffron into a heatproof bowl and add two tablespoons of boiling water.

Just before the rice finishes soaking chop the onion and garlic

Melt half the butter in a pan on a low heat and add the onion and garlic

Add the spices and cook gently until the onion is soft

Turn off the heat

Cut the carrot into thin strips with a potato peeler

Add to boiling water with the sugar and cook for a few minutes.

Drain the carrots

Add the rice to a large pan and pour over boiling water until its around 3cm above the rice

Boil for three minutes and then drain the rice and rinse it

Add the rice into the pan with the onions and carrots then stir though.

Pour in the saffron and water and add another 200ml of water

Dot the remaining butter over the top.

Cover the pan with a lid and a clean cloth and cook on a very low heat for around thirty minutes.

Don't open the lid as it will let the steam out

To serve stir the orange zest though and add the raspberries.