Yemeni spiced rice

Ingredients

• 3 tbsp olive oil
• 1 onion, chopped
• 1 tomato, chopped
• 1 long green chilli
• 200 g (1 cup) basmati rice, washed
• 500 ml (2 cups) boiling water
• salt, to taste
• toasted flaked almonds and raisins, to serve

Yemeni spice mix

• 5 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground black pepper
• 2 tsp ground cardamom
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp turmeric powder
• ¼ tsp red chilli powder

Instructions

1. For the spice mix, place all the ingredients in a jar, then seal and shake to mix well. This will make more than you need for this recipe, but it will keep in a cool dark place for up to 3 months.
2. Heat the olive oil in a wide, heavy-based pan over medium heat. Add the onion and cook until soft.
3. Add the tomato and chilli and stir for 2-3 minutes or until slightly softened. Stir in 1½ tablespoons Yemeni spice mix, or to taste, then add the boiling water and season with salt.
4. When the water returns to the boil, add the rice and stir to combine. Bring to a simmer, cover and reduce the heat to low.
5. After 10 minutes, uncover the rice and gently stir. Cover and cook for another 5 minutes or until tender.
6. Spoon the rice onto a platter and scatter with almonds and raisins.

Photography by Adam Liaw.

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