Recipes
Recipes with my own touch
Servings
6 - 8
Ingredients
30ml olive oil
2 medium onions, finely sliced
300g basmati rice
10 star anise
5 whole cloves
2 cinnamon sticks, broken in half
100g dried apricots, thinly sliced
550ml boiling water
salt and pepper
Jerusalem-spiced rice
I never used to eat rice until I discovered Ottolenghi! He is a magician with rice! This recipe is adapted from the master himself and is packed with flavour and absolutely delicious! A real winner! It features regularly at Notachef’s Table perfectly paired with slow-roasted, juicy lamb shoulder. Oh the juices from the shoulder are glorious with the sweetness of this rice!
Method
- Heat the EVOO in a large sauté pan with a lid and fry the onion over medium heat for 10-15 minutes, stirring regularly, until the onion has turned a deep, golden brown. Transfer the onion to a small bowl.
- Add the rice, caramelised onion, 5ml salt, cardamom pods, cloves, cinnamon sticks, apricots and a few good grinds of black pepper to the pan. Stir well.
- Pour the boiling water over the rice, cover the pan and cook on a very low heat for 30 minutes without lifting the lid.
- Take the pan off the heat, remove the lid and quickly place a clean dish towel over the pan and seal again with the lid. Leave undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and adjust seasoning if required.
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