
Ingredients
- Half a leek
- Olive oil
- 1½ cups long grain white rice
- 2 cups tap water
- ½ lemon
- 3 tsp salt
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup slivered almonds
- ¼ cup currants
- ¼ cup sultanas
- 1 cup fresh coriander
Method
- Cut leek in half lengthwise and finely slice
- Place the rice in a bowl, rinse and drain 3 times
- Cut the lemon into ~3mm thin slices
- Preheat a heavy based pot, ensure this has a well-fitting lid
- Fry the leek on high heat with a good drizzle of olive oil, keep stirring and cook until leek becomes translucent
- Add the rice into the pot with another drizzle of olive oil and stir through the leek, fry for a few minutes then mix in the lemon slices, water, salt, spices
- Cover the pot with the lid and let it come to a boil on high heat (~4 minutes)
- Once boiling, reduce to low heat and let simmer for 20 minutes - do not remove the lid
- Take off the heat and set aside for 20 minutes - do not remove the lid
- Meanwhile, heat a frying pan and on low heat toast the almonds for 10 minutes, add the currants and raisins and toast for a further 5 minutes
- Finely chop leaves and stems of coriander
- Serve with the almonds, dried fruit and coriander mixed through the rice.
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