Ingredients
- 85ml sunflower oil
- 100ml Water
- 15g butter
- 2 large onions, peeled and cut into 2cm-wide wedges
- Salt
- 2 tsp Advieh Berenj by Camelēr Spice Co.
- 1 orange, skin finely shaved, then juiced, to get 1 tbsp
- 2 garlic cloves
- 200g basmati rice, rinsed
- 10g parsley leaves, roughly chopped
- 100g Greek-style yogurt (optional)
Method
- In a large sauté pan for which you have a lid, heat 85ml oil on a medium-high flame then fry the onions with a quarter-teaspoon of salt for 12 minutes, stirring from time to time, so they don’t catch.
- Meanwhile, rinse the rice 3-4 times until cold water until it becomes clear, set aside.
- Add the orange skin to the pan of onions, fry for 20 minutes more, stirring often, until the onions are caramelised and dark, drain the oil, and reserve, then transfer the onions to a plate.
- Add the onion oil as well the butter to the pan, fry the garlic for 2 minutes on a medium heat or until fragrant.
- Add the rice and a teaspoon of salt and fry for 1 minute, continuously stirring,
- Cover the rice with 100ml of water, making sure the water is just touching the surface of the rice and bring to a boil.
- Cover the pan with a lid and turn the heat to medium-low, cover and simmer for 45 minutes, until cooked through.
- Remove from the heat and stir in the caramelised onions. Add the Advieh Berenj spice blend, orange juice and serve at once, and a sprinkle of parsley.
- Topped with a spoonful of yoghurt (optional).
Photography by Rob Cheyne Food Styling Halle Faraj