3-2-1 Fragrant Jewelled Rice

Vegan

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

2 tbsp 2 tbsp extra virgin olive oil
100 g 3.5 oz basmati ricerinsed (brown basmati rice)
1 tsp 1 tsp turmeric powder
75 g 2.6 oz spring greensfinely diced ((about 5), plus extra to garnish )
450 ml 15.2 fl oz waterboiling
160 g 5.6 oz courgettejulienned (2 medium, julienned or peeled into thin ribbons)
20 g 0.7 oz cherriessour cherries or barberries
20 g 0.7 oz flaked almonds
15 g 0.5 oz parsleychopped
160 g 5.6 oz carrotjulienned (1 large, can also be coarsely grated)
30 g 1.1 oz pistachiosroughly chopped (shelled and unsalted)
1 1 cinnamon stick
3 3 cardamom podscrushed
1 1 vegetable stock cube
saffrona few saffron strands (optional)
1 1 chickpeas (can)drained and rinsed
1 1 orangezest and juice

Dinner Lunch

Jewelled rice, the epitome of luxurious home cooking, combining saffron, barberries and nuts, was a favourite in my household when I was growing up. This version of the original is far quicker and it does not disappoint!

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric

Imperial

2 tbsp 2 tbsp extra virgin olive oil
100 g 3.5 oz basmati ricerinsed (brown basmati rice)
1 tsp 1 tsp turmeric powder
75 g 2.6 oz spring greensfinely diced ((about 5), plus extra to garnish )
450 ml 15.2 fl oz waterboiling
160 g 5.6 oz courgettejulienned (2 medium, julienned or peeled into thin ribbons)
20 g 0.7 oz cherriessour cherries or barberries
20 g 0.7 oz flaked almonds
15 g 0.5 oz parsleychopped
160 g 5.6 oz carrotjulienned (1 large, can also be coarsely grated)
30 g 1.1 oz pistachiosroughly chopped (shelled and unsalted)
1 1 cinnamon stick
3 3 cardamom podscrushed
1 1 vegetable stock cube
saffrona few saffron strands (optional)
1 1 chickpeas (can)drained and rinsed
1 1 orangezest and juice

Put a lidded casserole dish over a medium heat and add 1 tablespoon of the olive oil, the rice, spices, chickpeas, carrots and spring onions and stir for 1 minute to allow the flavours to mingle.

Add the orange zest and juice, crumble in the stock cube, add plenty of salt and pepper and pour over the boiling water. Stir, cover and simmer for 35 minutes.

Remove from the heat, fold in the courgettes, cherries or barberries, nuts, parsley and the remaining extra-virgin olive oil and serve.