Preheat the oven to 200°c/390°f.
Heat the oil in a large, oven proof pan over a medium heat. Fry off the onion, garlic and ginger for 5 minutes until softened and golden in colour.
Add the rice and walnuts, and cook, stirring, for 2 minutes until they are lightly fragrant.
If you don’t have stove-to-oven ware, start by combining the onion, garlic and ginger with the oil in your oven-safe dish, and add to the oven to roast for 10-15 minutes, until softened. After this, add the rice and walnuts, then stir to coat in the oil. Proceed as below.
Add the remaining ingredients to the dish, ensuring that all of the rice is covered by the stock. Cover the dish with an oven-safe lid or two layers of tin foil, then place it into the oven for 40 minutes.
After 40 minutes, remove the lid (or foil) and fluff up the pilaf with a fork, seasoning to taste with salt and pepper as you go. Stir through the lemon juice. For extra fluffy rice, re-cover the dish and leave it out of the oven to steam for 10 minutes.