Leek & Rice Pilaf

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

1. Cut leek in half lengthwise and finely slice
2. Place the rice in a bowl, rinse and drain 3 times
3. Cut the lemon into ~3mm thin slices
4. Preheat a heavy based pot, ensure this has a well-fitting lid
5. Fry the leek on high heat with a good drizzle of olive oil, keep stirring and cook until leek becomes translucent
6. 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
7. Cover the pot with the lid and let it come to a boil on high heat (~4 minutes)
8. Once boiling, reduce to low heat and let simmer for 20 minutes - do not remove the lid
9. Take off the heat and set aside for 20 minutes - do not remove the lid
10. 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
11. Finely chop leaves and stems of coriander
12. Serve with the almonds, dried fruit and coriander mixed through the rice.