Jewelled rice
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Plus resting
Vegetarian
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Add a salad on the side
Combine Little Gem lettice, chopped radishes and fresh mint leaves. Dress with lemon juice, olive oil and a pinch of sumac (a red, lemony flavoured spice used a lot in Middle Eastern cooking).
Per serving
434 kcalories, protein 6g, carbohydrate 53g, fat 24 g, saturated fat 6g, fibre 3g, sugar 8g, salt 0.11 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/786645/
http://www.bbcgoodfood.com/recipes/786645/
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Ingredients
- 1 tbsp butter
- 3 tbsp olive oil
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati rice , rinsed and drained
- 1 heaped tbsp barberries or pomegranate seeds
- small pinch of saffron
- 1 tsp cumin seeds
- 2 onions , finely sliced
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This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Plus resting
Vegetarian
Ingredients
- 1 tbsp butter
- 3 tbsp olive oil
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati rice , rinsed and drained
- 1 heaped tbsp barberries or pomegranate seeds
- small pinch of saffron
- 1 tsp cumin seeds
- 2 onions , finely sliced
Per serving
434 kcalories, protein 6g, carbohydrate 53g, fat 24 g, saturated fat 6g, fibre 3g, sugar 8g, salt 0.11 g
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30 September 2010
Andy May rated and commented on this recipe
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02 October 2010
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05 October 2010
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06 November 2010
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14 February 2011
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