Ingredients

• 1 tbsp olive oil
• 50g butter
• 1 medium onion, finely diced
• 5cm ginger, peeled & chopped (optional)
• 2 garlic clove, finely chopped
• 250g basmati rice, rinsed & left in cold water for 20 minutes
• 1 pinch of saffron strands (optional)
• 3 cardamom pods
• 1 cinnamon stick
• 600ml vegetable/chicken stock (you may use stock cubes)
• 150g drained canned chickpeas
• 1 tomato, diced
• 1 tbsp. currants (optional)
• 100g shelled pistachios, toasted (optional)
• Juice of 1 lime or 1/2 a lemon
• 2 tbsp. finely chopped coriander
• Salt & pepper

Method

1. Heat an oven to 175°C. In a large oven-proof saucepan, melt the butter, add the onion and ginger, and sauté for 5 minutes so that they are soft.
2. Strain the rice and add to the pan, cook for 2-3 minutes, stirring occasionally.
3. Add the garlic, cardamom pods, saffron (if using) & cinnamon to the rice and stir over the heat for 2-3 minutes.
4. Pour in enough stock to cover the rice generously and bring to the boil. Remove from the heat and stir in the chickpeas. Cover the rice with buttered parchment paper & a lid.
5. Place the rice in the oven and cook for around 20 minutes; the stock should all be absorbed and the rice tender. If the rice is still not cooked and the stock is all gone add a little more boiling stock or water and place in the oven for a further 5 minutes.
6. When cooked, remove from the oven and stir in the tomatoes, currants, pistachios (optional), coriander and lime or lemon juice and distribute well. Serve.