Moroccan Rice Pilaf
In a medium frying pan (that you have a good lid for) sweat
- 1 TBSP extra-virgin olive oil
- 1 medium onion, finely chopped
When sweated, add in
- 1/4 tsp ground cumin
- 1/8 tsp allspice
- 1/16 tsp ground cloves (or a whole clove)
- 1/8 tsp cardamom (or a couple of cardamom pods)
- 1/2 stick cinnamon (or 1/4 tsp powder)
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup Basmati rice
Fry it up for a bit until it smells great but nothing's burning. Then add
- 2 cups stock
- a couple of threads of saffron
Cover it with a lid and let it slowly simmer for 10 minutes. During that time, lightly toast the nuts you plan to add shortly, and chop up the fruit. When the rice is cooked, turn off the burner and stir in
- 1/4 cup chopped dried fruit - raisins, apricots, dates, etc.
- 2 TBSP toasted and crushed nuts - almonds, pine nuts, etc.
Cover the pot and let the pilaf rest for 10-15 minutes.