Turkish Spiced Pilaf

Occasionally,  you find something really special - both delicious and easy - this is one of those.  I found it in Rick Stein's Venice to Istanbul.  His original recipe has pine nuts but I think toasted flaked almonds are better.

Serves 6 - (note 50g rice/75g water per person gives moderate sized portions of rice for a dinner party but allow a bit more for main course only or younger male diners)

Ingredients

• 300   gms Jasmine or basmati long-grain rice
• 30     ml Olive oil
• 1       Onion - chopped
• 0.5    tsp ground cinnamon
• 0.5    tsp salt
• 6       turns of black pepper
• 450   ml cold water
• 2       tbsp sulatnas or currants
• 2       tbsp toasted flaked almonds
• Good handful of chopped flat-leafed parsley and dill

Method

Soak the rice in plenty of cold water for 30 mins, then drain.

In a saucepan,  gently soften the onion in the olive oil then add the rice, cinnamon, salt, pepper and sultanas. Mix thoroughly and add the cold water.  You can tip everything into a rice cooker at this stage and leave it - just turn on the cooker 20 mins before you want to serve.  Alternatively,  bring it all to athe boil,  then immediately reduce to a gentle simmer,  put lid on pot and cook for 10 mins until the water is absorbed.

Just before serving,  stir through the herbs and almonds.