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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