- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 cardamom pods
- 1 bay leaf
- ½ cinnamon stick
- 100g basmati rice, rinsed and drained
- 1 heaped tbsp barberries or pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- small pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 tsp cumin seeds
- 2 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
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).