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JEWELLED SPICED RICE

Joanne Iceton
A lightly spiced rice dish
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Course Side Dish
Servings 4 people

Ingredients
  

  • 300 g brown rice
  • 650 ml vegetable stock
  • 1/4 tsp. turmeric
  • 1 tbsp. vegetable oil
  • 1 1/2 tsp ground cumin
  • 1 tsp cardamom seeds
  • 1 cinnamon stick
  • 2 peppers
  • 50 g sweetcorn
  • 50 g peas
  • 1 x carrot
  • 1/2 pomegranate or use 40g dried cranberries
  • 1 orange
  • 1 400 g can chickpeas
  • Handful walnuts or shelled pistachios optional
  • Handful chopped parsley

Instructions
 

  • Grate the carrot, remove the pomegranate seeds, chop the peppers and the nuts. Zest the orange (grate the peel) and slice half, juicing the other half.
    Weigh the rice, peas and sweetcorn then drain the chickpeas.
    Press the cardamom seeds between two spoons to crush.
  • Add 1 tbsp. oil to a wide pan then add the cumin, turmeric, whole cinnamon stick and cardamom seeds. Toast on a medium heat for 5 mins until aromatic then add the peppers, sweetcorn, peas, carrot, chickpeas and walnuts if using.
    Stir for a few minutes then add the rice. Stir to coat the rice in the spices then add the stock.
  • Bring to a boil then simmer for 15 mins. Remove from the heat leaving covered and set aside for 5 mins. The rice will absorb the stock.
  • Once the stock is absorbed, stir through the orange juice and zest then remove the cinnamon stick and cardamom seeds.
  • Toss through the pomegranate seeds and chopped parsley then serve with slices of orange.

Notes

This recipe is based on a Persian rice, but I have added extra vegetables for more nutrients and to create the bounty of colours as well as swapping the pistachios for walnuts and brown rice for white.
Traditional Persian rice is cooked for longer to create an almost burnt crust called Tahdig. The Tahdig base can comprise of sliced Lavash bread, thinly sliced potatoes or mixing a portion of the rice with some natural yogurt. Alternatively, you can continue cooking for 20-30 mins.
Enjoy - Jo x