This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.
Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.
2 onions, peeled, halved and finely sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
380g basmati rice
small bunch of parsley, leaves removed and chopped.
Heat the butter in a heavy based pan with a well fitting lid over medium heat.
Add the onion and cook until soft and golden brown.
Add the cinnamon, nutmeg and salt, stir well.
Once fragrant add the rice and stir to cover in butter, turn up to high.
Add the water, stir and cover.
Once boiling, turn the heat down to low, do not remove the lid.
Cook for 15mins, turn off the heat and leave to rest for 5 mins without removing the lid.
After 5 mins, stir rice gently, mix in the parsley and serve.