Pilaf for a Curry Banquet

Fragrant and festive, this rice will go with any curry entree. The best thing is that it will keep warm for up to an hour after it cooks, so no last-minute stress!

1 large onion, finely chopped
2 tbs. vegetable oil
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3 pieces
1/2 tsp. cumin seeds
1/2 tsp. nigella seeds
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup slivered almonds, toasted

Cook the onions over a medium-low heat in the oil in a deep saucepan that has a lid along with the cloves, cardamom pods, cinnamon stick, cumin seeds and nigella seeds. When the onion is slightly brown and softened, after about 10 minutes, stir in the rice.

Pour in the stock and bring to a boil. Reduce the heat, cover the pan and simmer until the rice is tender, about 20 minutes. Turn off the heat, remove the lid, cover the pot with a clean dish towel and clamp the lid back on. Leave it for at least 10 minutes, or up to an hour. Fork the rice through when you are ready to serve and sprinkle the almonds on the top.

Serves 8-10

Sake Salmon and Rice

This is a classic Nigella Lawson recipe for a very good reason – it’s utterly delicious!

Marinade:
1 tsp. English mustard or wasabi paste
2 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. garlic-infused olive oil
1 tbs. sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods

Sauce:
1/4 cup sake
1 tbs. soy sauce
1/2 tsp. fish sauce or brown rice vinegar
1 tsp. Worcestershire sauce
1 tsp. English mustard or wasabi paste
1-2 tbs. chopped fresh cilantro or parley, to garnish

To make the marinade, combine the mustard or wasabi, Worcestershire sauce, soy sauce, oil and sake in a freezer bag or shallow dish. Add the salmon and leave to marinate for 20 minutes.

Bruise the cardamom pod and cook with the rice, following the package directions.

Heat a griddle or nonstick skillet and cook the salmon for 1-2 minuets per side. Remove and wrap in foil for 10 minutes.

For the sauce, bring the sake to a boil in a little saucepan to evaporate the alcohol, then take off the heat and add the remaining ingredients.

Divide the rice between 2 plates. Cut the salmon into slices and arrange on top. Pour the sauce over everything and sprinkle with cilantro or parsley to serve.

Serves 2