Moroccan Rice

Ingrédients

• 2 tablespoons olive oil (or other cooking oil)
• 1 medium onion, finely diced
• 1 teaspoon minced garlic (or garlic paste)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon coarse black pepper
• pinch of ground cloves
• 1 cup basmati rice, rinsed and drained
• 1 3/4 cups (420ml) hot vegetable stock (made from one stock cube)
• 2 tablespoons butter (30g/1oz)
• 1 teaspoon salt
• 3 tablespoons raisins
• 1/2 cup dried apricots, chopped
• 1/4 cup pistachios, roughly chopped
• 1/4 cup almonds, toasted and roughly chopped
• coriander for garnish

Préparation

1. 1

   Heat the oil in a large saucepan over medium-low heat and add the chopped onions. Sauté for about 5 minutes until the onions are soft and translucent. Be careful not to brown them too much and reduce the heat if necessary.

2. 2

   Add the garlic, coriander, turmeric, cinnamon, cardamom, ginger, black pepper, and a pinch of cloves. Stir constantly for 1-2 minutes, until the spices are well-coated in the oil and become fragrant.

3. 3

   Add the drained rice and stir through the spices for 1-2 minutes, ensuring all the grains are coated in the oily spice mixture.

4. 4

   Next, add the hot vegetable stock, butter, salt, raisins, and dried apricots. Stir until combined and bring the rice mixture to a simmer. Cover tightly with a lid (use something heavy if your lid doesn't fit snugly) and cook undisturbed over low heat for 15-18 minutes, or until all the water has been absorbed.

5. 5

   Remove the saucepan from the heat, keep the lid on and let the rice rest for 10 minutes. Fluff the rice with a fork to separate the grains.

6. 6

   Add the chopped pistachios and almonds, gently stirring them through the rice. Taste and adjust the seasoning if needed.

7. 7

   Finish with a flourish of chopped fresh coriander and, if desired, more nuts and dried fruit.