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. Cooking the rice, slow and covered in the oven, produced a perfectly cooked batch. I recommend serving this dish at room temperature, rather than piping hot out of the oven. You can taste all the different flavors once it has cooled, rather than just getting lots of chili pepper heat when it is hot. A great dish to make for the week ahead.
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
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.