Black Lime Rice
Ingredients
- For the rice
2 tbsp ghee or dairy-free butter
2 tbsp olive oil
2 cups basmati rice, rinsed well
2 cloves garlic, finely sliced
1 onion, finely diced
1 cinnamon stick
1 whole dried black lime (optional)
1 tsp cumin seeds
1 tbsp ground coriander
1 tsp ground nutmeg
1/2 cup of shredded herbs (coriander, parsley and dill)
2–3 threads saffron (optional)
Juice of ½ lemon
1 tbsp black lime powder
3cm strip of lemon rind (optional)
3½ cups chicken stock (or vegetable stock) - For serving
Extra virgin olive oil drizzle
Fresh herbs such as parsley, coriander or dill, roughly torn
Fresh red chilli, thinly sliced
Roasted pistachios or almonds, roughly chopped
Directions
- Rinse the rice under cold water until the water runs clear. Set aside.
- Heat the ghee (or dairy-free butter) and olive oil in a saucepan over medium heat.
- Add the diced onion, cumin seeds, cinnamon stick and the whole dried black lime. Cook for about 4–5 minutes until the onion softens and becomes fragrant.
- Stir in the sliced garlic and cook for another minute.
- Add the ground coriander and nutmeg and cook for 30–40 seconds to toast the spices.
- Add the rinsed basmati rice and stir well so the grains are coated in the spiced oil.
- Pour in the chicken stock and lemon juice.
- Stir in the black lime powder, lemon zest, saffron threads and herbs. Bring to a gentle simmer.
- Cover with a lid and cook for about 12–15 minutes, until the liquid has absorbed and the rice is tender.
- Turn off the heat and allow the rice to rest, covered, for 5 minutes. Fluff gently with a fork.
To serve
Transfer the rice to a platter and finish with a drizzle of olive oil, fresh herbs, sliced chilli and roasted pistachios or almonds.
Optional additions
This rice can easily become a complete meal. Try stirring through cooked chickpeas, fava beans, golden raisins, chopped dried apricots, toasted pine nuts or shredded chicken or lamb.