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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    To serve, remove whole spices if you like, and scatter the onions on top.

RECIPE TIPS
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).

Recipe from Good Food magazine, October 2010

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A star rating of 4.5 out of 5.7 ratings
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