Pepper & pistachio jewelled rice

Cut just over half the peppers into thin slices and finely chop the rest; set aside. Heat the oil in a large frying or sauté pan with a tight-ftting lid over a medium heat. Add the shallots, garlic and 1 tsp salt; sauté for about 4-5 minutes until softened. Add the sliced peppers and bay leaves; sauté for another 2 minutes. Add the currants and cook for another minute. Meanwhile, boil a kettle. Stir in the rice, making sure everything is really well coated, then add the remaining 1 tsp salt and 375ml just-boiled water.

Bring to the boil, then reduce the heat to the minimum, cover and cook for 15 minutes. Remove from the heat, keeping the lid on, and set aside to rest for 12 minutes. Once rested, remove the lid, add the reserved finely chopped peppers along with the pistachios and chives, then stir well to fuff up the rice. Serve straight away.