Ingredients
3 large onions, finely sliced
good slurp of vegetable oil
3 garlic cloves, minced
1tsp Harissa
50g/2oz sultanas
50g/2oz chopped dried apricots
1 dsp ground cummin
1 dsp ground allspice
large pinch saffron
caster sugar
440g/14oz Basmati rice
500ml/¾ pint cold water
chopped coriander & mint
100g/4oz toasted almonds
Method
Put a large heavy pan with a lid over a medium heat, add vegetable oil, onions, garlic and dried fruit, stir until onions soften. Add spices and a generous pinch of sugar and cook for 5 mins. Add rice and cook for 2 mins, coating rice in onion mix. Add a pinch of salt, stir, add water, cover and bring to a simmer. Turn heat to lowest setting and leave for 15 mins. Turn off heat and leave for at least 30 mins, lid on. Remove lid, stir, check seasoning, add a good squeeze of lemon juice, stir in herbs, place in a bowl and scatter with almonds.
Recipe by Simon Walsh
