This lightly spiced rice goes so well with any Middle Eastern cooking.
There is a recipe for making your own jars of caramelised onions on the blog, sorry, I haven’t a clue how to include a link! These onions are so handy to have in the fridge for those days when you just don’t have time to cook onions low and slow.
100g caramelised onions
200g basmati rice
1 teaspoon ground all spice
1 teaspoon ground coriander
a pinch of ground cinnamon
a pinch of saffron strands
375mls vegetable or chicken stock
In a pan with a tight fitting lid, warm the onions through over a medium heat.
Add the rice and stir through for 1 minute.
Add the allspice, coriander, cinnamon and saffron, stir well.
Pour in the stock and add the barberries. Stir again.
Cover with the lid and bring up to the boil. Turn the heat down and simmer gently for 14 minutes.
Turn the heat off but keep the lid in place, let the rice sit for 5 minutes.
Fork through the rice and serve.