Begin by assembling your ingredients. Measure out the amount of rice you want to make (probs not worth it with less than 1 cup of rice tho) and all of your fragrant jewels:
Dried fruit: I used barberries because I’m currently obsessed with them, but you can use cranberries, chopped apricots etc.
Toasted nuts: almonds, cashews, pistachios all work!
Spices: cinnamon, cardamom, cloves, black peppercorns. I also used some fresh bay
Caramelised onions. Don’t be shy to throw some brown sugar in while you’re cooking down those sliced onions! (TIP: Caramelise the onions in a large frying pan so you can use the oniony pan to finish off the rice.
Begin by toasting your spices in butter (or coconut oil) until they’re all sizzling and wildly fragrant. While the spices are toasting, quickly rinse the rice in a colander until the water runs clear. Add the rice to the pan, + your water and bring to a boil. (If you’re cooking 1 cup of rice add just under 2 cups water). Cover and immediately lower the heat to its lowest setting and let it sit for about 10 minutes.
After 10 minutes, lift the lid partly and have a peek. if the rice looks fluffy, cover it back up and turn the heat off. Let it sit and steam for another few minutes.
When you’re satisfied with the rice, transfer into the pan that you caramelised the onions in and gently stir in the onions and the nuts and gently warm through.
Remove from heat and top with the dried fruit. Finish with a good grind of salt and serve as a side dish or a main meal with salad and some crunchy pakoras!