SERVES 4
INGREDIENTS
2 cups basmati rice
1/2 teaspoon rock salt
1 ounce butter
3 cardamom pods
1 piece of lemon peel
FOR THE TOPPING
olive oil
1 large onion, thinly sliced
generous handful of raisins or barberries
generous handful of roughly chopped blanched almonds
salt flakes and freshly ground black pepper
handful of chopped fresh mint
METHOD
Put the rice in a sieve and rinse until the water runs clear
Drain completely
Put 3 cups of water in a pan with the salt, butter, cardamom and lemon peel
Bring to a boil
When boiling, add the rice and stir.
Wrap a clean tea towel around the lid of the pan and cover the rice
Lower the heat and cook until the water has evaporated, about 20-30 minutes
While the rice is cooking, make the topping
Heat some oil in a frying pan and cook the onion
When it begins to color, add the raisins and almonds
Season with salt and pepper, taking care to not burn the raisins
When the rice is nice and fluffy and all the water has been absorbed and the bottom begins to crisp up, spread it out on a large warmed serving dish and top with the onion and raisin mixture. Sprinkle with the chopped mint and serve.
TASTY TRANSFORMATIONS
Make the topping using pistachios instead of almonds and adding chopped apricots and a sprinkling of crushed rose petals
