Simple vegetable rice pilaf

Rice pilaf is a staple in my kitchen, either as a side for dinner, or as lunch served with poached or crispy fried eggs. This is a fool-proof recipe and takes under 30 minutes to put together. The whole spices really do make this dish with their fragrant pungency, but if you’re on a budget and don’t have them to hand, you could switch them out for a teaspoon of garam masala or a pilau spice mix.

To make enough for 2 servings:

• 2tbsp oil or butter

• 1 cup uncooked basmati rice

• 2 cups boiling water

• 1/2 tsp ground turmeric

• 2 cardamom pods

• 2 cloves

• 1/2 tsp cumin seeds

• 1/2 tsp salt

• 1 piece cinnamon bark

• 1 bay leaf

• 2 carrots finely chopped

• 1 small white onion finely chopped (I also added 1 spring onion/scallion but this isn’t necessary)

• small handful of flaked almonds (I used flaked almonds and cashews)

• handful green peas

Method:

1. Heat the oil in a large deep frying pan on a low to medium flame and add the onion. Cook for a couple of minutes until the onion begins to turn translucent.

2. Add the carrots and spices and leave to cook for a couple of minutes to allow the spices to bloom and become fragrant.

3. Add the nuts and leave on the heat for around 30 seconds to allow them to toast slightly and release their oils.

4. Rinse the rice once to release some of the starch and drain. Add the rice to the pan.

5. Add the water and stir to make sure the water is evenly covering the rice. Place a lid (or another saucepan if you don’t have a lid) over the pan. Reduce the flame to low and leave for 15 minutes to steam.

6. Remove the lid and add the peas. Leave to cook for another 5 minutes.