Yields6 Servings
 100 g cashew nuts, roasted
 2 medium onions, sliced thinly
 75 g butter
 1 large cauliflower about 1.5kg
 300 g basmati rice, rinsed and drained
 2 tbsp baharat
 1 cinnamon stick
 150 g frozen peas
To serve
 1 garlic clove
 300 ml full fat natural yogurt
 14 g parsley chopped
 14 g mint leaves chopped
 Seeds from 1 pomegranate

In a large saucepan, fry the onions in the butter very slowly for about 10 minutes; add half the cashews and some seasoning and fry gently for another 5 minutes until the onions are soft and golden


Break the cauliflower into florets; turn up the heat under the onions and add the cauliflower; when it is coated in the onions, add the rice, 2 teaspoons salt and the spices and fry until sizzling; cover with 750ml boiling water, bring to the boil and stir to break any clumps of rice


Cover the rice with a piece of baking paper and the lid, then reduce the heat to a lower setting and cook for 10 minutes


Remove the lid and paper and stir in the peas; replace the lid and leave the rice undisturbed for 5 minutes off the heat


Crush the garlic with a little salt and mix it into the yogurt; when the rice has rested, remove the lid and fluff it up with a fork; add the herbs and the reserved cashews and serve with the yogurt and pomegranate seeds

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