Sunday 16 June 2013
This makes a great all-in-one meal for friends – no need for side dishes here. Having said that, a bit of hummus and flatbread while the rice cooks always seems to go down well.
1 tbsp light-flavoured oil
2 onions, thinly sliced
3 cardamom pods, bashed
1 cinnamon stick, broken
1 garlic clove, crushed
250g/8oz basmati rice, rinsed
500ml/17fl oz good chicken or vegetable stock
250g/8oz asparagus, trimmed and cut into 5cm lengths
100g/3½oz fresh or frozen broad beans, podded weight
150g/5oz fresh or frozen peas, podded weight
1 lemon, zested and cut into wedges
Large handful flat-leaf parsley, roughly chopped
Large handful dill, roughly chopped
Yoghurt and sumac, to serve
Heat the butter and oil in a large pan with a tight-fitting lid. Add the onion, cardamom and cinnamon, cook over a medium heat for 10 to 12 minutes, or until the onion is a deep gold and soft.
Tip in the garlic and rice and stir to coat in the onion-and-spice mixture. Pour in the stock and bring to the boil. Reduce the heat to low, put on the lid and cook for 10 minutes.
Take off the lid and top the rice with the asparagus, broad beans, peas and a splash of water. Put the lid back on and cook for a further 5 minutes. Remove from the heat and allow to stand for 5 minutes.
Gently fold the vegetables through the rice with a fork, fluffing the rice as you go. Stir through the lemon zest and herbs, and serve immediately with a dollop of yoghurt, a sprinkling of sumac and lemon wedges to squeeze.
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