This recipe for Cardamom Rice from the Yotam Ottolenghi cookbook, Plenty, is both beautiful and addictive. I made a batch and we ate it over several days, paired with various things, such as poached eggs, greek yogurt, feta, and mixed greens with herb vinaigrette.
Preheat oven to 350 degrees. In a large Dutch oven, heat the peanut oil on low. Add the onions and garlic and sauté for 8 minutes. Add the curry leaves, cardamom, coriander, turmeric, chiles, 1 teaspoon salt. Continue to cook and stir for 4 minutes on medium heat. Add the rice and stir to coat in the oil. Add the water. Cover the pan and put it into the oven. Cook for 25 minutes.
Once the pot is out of the oven, remove the lid and stir in the parsley, cilantro, and lime juice. Fluff with a fork. Taste and adjust seasoning with sea salt and black pepper as necessary. Serve at room temperature with any of the above toppings. Enjoy!
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4 tablespoons peanut oil, plus more for finishing
2 medium sweet onions, finely chopped
4 garlic cloves, crushed
6 fresh curry leaves
8 cardamom pods
2 teaspoons coriander seeds
2 teaspoons ground turmeric
2 fresh serrano chiles, thinly sliced
coarse sea salt
2 cups basmati rice
3 cups plus
2 tablespoons water
1 1/3 cup parsley leaves, chopped
5 cups cilantro leaves, chopped
6 tablespoons lime juice
Suggested toppings: poached eggs crumbled feta cilantro leaves scallions greek yogurt mixed greens with herb vinaigrette