Fry the onion in the oil in a large frying
pan or saucepan until softened. Stir in
the turmeric, then the rice, and keep
stirring until the grains are golden.
Pour in the hot stock, bring to the boil,
then reduce the heat, cover and cook for
15 mins until the rice is tender. Remove
from the heat and stir through the spring
onions, pistachios and some seasoning
before serving hot, or allowing to cool.