Carrot pilau

Middle East Versions of this sunset-flecked rice are made across Yemen, Saudi Arabia and Iraq. Its delicacy makes it a good match for recipes in the Fragrant & Floral chapter

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Step 1

Wash, then soak 400g (2 cups) basmati rice. Heat 2 tablespoons oil and soften 1 thinly sliced onion. Add 3–4 grated carrots and cook for 5–10 minutes to soften. Add the drained rice, 3 bruised green cardamom pods, 2 cloves, 1 cinnamon stick and a whole green chilli, slit down one side. Stir together, then top up with 625ml (2½ cups) water. Bring to a rolling boil, turn down the heat to a whisper, cover and cook for 12 minutes. Turn off the heat and leave to steam for 10 minutes before fluffing with a fork.