FAST
May 24, 2020
5 minutes
Recipes LISA FEATHERBY
Photography JAMES MOFFATT Styling STEVE PEARCE
Rice pilaf
SERVES 4–6
Infused with saffron, cinnamon and cardamom, and jewelled with roasted cashews, you can eat this rice dish on its own with a dollop of yoghurt, or as a side with pan-fried fish or grilled chicken.
150 gm cashews
2 tbsp ghee
1 onion
2 cinnamon quills
10 cardamom pods, bruised Handful of curry leaves
300 gm basmati rice, rinsed well
500 ml (2 cups) hot chicken stock
2 large pinches saffron threads mixed with 1 tbsp
boiling water
Coriander, coarsely chopped, to serve
Lime wedges, to serve
1 Preheat oven to 250°C. Roast cashews on a tray until golden (5 minutes), then set aside.
Meanwhile, heat ghee in a casserole over medium-high heat. Add onion and spices and stir occasionally
You’re reading a preview, subscribe to read more.
Start your free 30 days