- 250 grams basmati rice
- 600 grams carrots (peeled and cut into chunks)
- 2 red onions (peeled and cut into slices)
- 5 tablespoons clarified butter (ghee)
- 1 tablespoon sugar
- 200 milliliters vegetable stock
- 2 teaspoons cornflour
- 1 1/2 teaspoons ground cinnamon
- 2 cloves garlic (peeled and finely chopped)
- 250 grams yoghurt
- 1/2 pomegranate seeds (small, removed)
- 50 grams whole almonds (coarsely chopped)
- 50 grams pitted dates (cut into slices)
- 2 tablespoons Ras el hanout spice mix
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 50 grams sultanas (golden)
- 12 stalks fresh coriander
- Cook the rice according to package instructions. Meanwhile, melt 2 tablespoons of the ghee in a pan and sauté the carrots and the onions, turning, for 5-6 mins. Sprinkle in the sugar and cook until sugar caramelizes. Add the stock, bring to a boil and simmer for 4-5 mins. Mix the cornstarch in a bowl with a little cold water, then add to the stock. Stir in a teaspoon of cinnamon, and season to taste.
- Mix the garlic with the yogurt in a bowl. Meanwhile, drain the rice and, using the rice pan, melt the rest of the ghee.
- Add the ras el hanout, the ground coriander, cayenne pepper and the rest of the cinnamon to the pan, and braise for about a minute. Put the rice back in the pan with the spices, add the dates, raisins, almonds and pomegranate seeds and season to taste. Cover, keeping warm. Warm up the cooked carrots and onions if desired.
- To serve, put the carrots on the plate with a little stock, add the rice, using a baking ring, then put a dollop of the garlic yogurt on the side. Garnish with a few sprigs of fresh cilantro.