Herb & Spice Pilaf

Let's Cook

1. Step 1.

   Heat a large frying pan or skillet over medium heat. Add the cashew nuts and toast, shaking the pan constantly, for 1–2 minutes. Add the flaked almonds and continue shaking for another 1–2 minutes, until both nuts start turning golden. Transfer the nuts to a plate and set aside.

2. Step 2.

   Place the cardamom pods on a chopping board and press down with the flat side of a knife until they split open and reveal the seeds. Heat the olive oil in a large frying pan over medium heat. Add the split cardamom pods and cumin seeds; stir-fry for 10–20 seconds until the seeds crackle. Add the finely chopped onion and fry, stirring occasionally, for 3–4 minutes until soft.

3. Step 3.

   Put the basmati rice into a large saucepan, cover with cold water, stir, and let soak for 5 minutes. Drain the rice in a colander and rinse thoroughly under cold running water until the water runs clear, washing away excess starch.

4. Step 4.

   Return the rinsed rice to the saucepan over medium heat. Add the cooked onion and spice mixture, then pour in the hot stock and stir. Bring to a boil, cover, reduce heat to low, and simmer gently for 10–15 minutes until all liquid is absorbed and the rice is almost tender but still has a slight bite. Remove from heat, take off the lid, place a clean tea towel over the rice, replace the lid, and let steam for 5–10 minutes.

5. Step 5.

   Fluff the rice with a fork and toss together with the toasted nuts, chopped parsley, and chopped coriander. Season generously with salt and pepper, drizzle with a little olive oil, garnish with coriander sprigs, and serve hot or warm.