Jewelled rice

Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb

  • Prep:10 mins
    Cook:20 mins
    Plus resting
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 434
  • fat 24g
  • saturates 6g
  • carbs 53g
  • sugars 8g
  • fibre 3g
  • protein 6g
  • salt 0.11g


  • 1 tbsp butter
  • 3 tbsp olive oil
  • 3 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • 100g basmati rice, rinsed and drained
  • 1 heaped tbsp barberries or pomegranate seeds
  • small pinch of saffron
  • 1 tsp cumin seeds
  • 2 onions, finely sliced


Add a salad on the side
Combine Little Gem lettice, chopped radishes and fresh mint leaves. Dress with lemon juice, olive oil and a pinch of sumac (a red, lemony flavoured spice used a lot in Middle Eastern cooking).


  1. Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.

  2. Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp – this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.

  3. To serve, remove whole spices if you like, and scatter the onions on top.

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