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Foodie

Jewelled Rice

Fragrant and floral, spiced but not spicy, Middle Eastern cuisine is one of the most diverse gastronomies in the world. The breadth of flavours in the cuisine’s small, shareable dishes is down to an array of spices from North Africa, India and Turkey. Harrods’ spices are blended from the finest ingredients to ensure flavours that are deep, authentic and versatile, so transform your culinary repertoire with these magnificent dishes.

Jewelled Rice

Ingredients

Serves 4

6 tbsp flaked almonds
60g raisins (preferably green or golden – or use normal raisins)
20g unsalted butter
1 onion, finely chopped
Pinch of cinnamon
Pinch of ground cumin
6 cardamom pods
Pinch of black pepper
320g basmati rice, washed and drained
350ml water
Large pinch of saffron soaked in 4 tbsp hot water
Large pinch of table salt
Small handful of pistachios
3 slices of orange peel, very finely sliced
1 small sharon fruit, chopped into 5mm cubes
Handful of fresh pomegranate seeds

Method

1. Preheat the oven to 180ºc/350ºf/gas 4. Spread the almonds on a baking tray and toast for 5 minutes until golden and aromatic. Set aside to cool.

2
. In a bowl, cover the raisins with water and leave to soak for 10 minutes. In the meantime, melt the butter in a medium-sized pan and fry the onion for 5 minutes until lightly golden. Add the spices, and fry for a minute, then add the rice. Continue to fry for another couple of minutes, then add the water, saffron with the soaking liquid, raisins and salt. Place a lid on top and put on a high heat until steam comes out. Turn down to the lowest setting and cook for a further 10 minutes. After 10 minutes, turn back to the highest setting for 15 seconds, and finally turn off the heat. Leave the lid on for a further 10 minutes, as the rice will still absorb the steam.

3
. Fluff up the rice with a fork and add the almonds, pistachios, orange peel, sharon fruit and pomegranate seeds. Arrange on a large plate to share, or serve as individual portions.

Find more recipes in the Harrods Magazine app.