Heat a large pan, add the olive oil and the onions, cook until soft and lightly golden. Stir in the cumin, allspice, clove, cardamom, bay leaves, cinnamon stick, rice and cooked lentils. Cook for 2 minutes, then pour in the stock, sea salt and
saffron and bring to the boil.
Reduce the heat to a simmer. Cover with a lid and cook for about 10-15 minutes until the rice has absorbed the stock. Turn the heat off and add the toasted almonds.
Cover and rest for 10 minutes before serving.
2 tablespoons olive oil
1 medium onion, peeled and finely
chopped
½ teaspoon cumin seeds
½ teaspoon ground allspice
1/8 teaspoon ground cloves
4 green cardamom pods, bashed
2 bay leaves
1 cinnamon stick
300g basmati rice, washed
100g brown lentils, pre-cooked
(you can cook these from raw in the
stock, just check the time needed to
cook them completely and work out
when to add the rice, which takes
10-15 minutes)
700ml vegetable stock
1 teaspoon sea salt
¼ teaspoon saffron
50g toasted, flaked almonds