Serves 4 Time Taken 50 minutes
- 3 onions
- 300g long grain rice
- 3 tbsp Raphael’s Med Deli Extra Virgin Olive Oil, plus extra to serve
- 1 tbsp cumin seeds
- 1-2 tsp chilli flakes (depending on how spicy you like it)
- 1 tsp ground cinnamon
- large bunch of mixed herbs (we like parsley, mint and coriander)
- 100g Raphael’s Med Deli Giant Kalamata Olives, drained
- 50g sultanas
- 30g toasted pine nuts
- 1 lemon
- Thinly slice the onions. Get a large saucepan over a medium heat. Tip in the onions along with a big pinch of salt. Pour in 400ml water. Leave to simmer away, stirring occasionally, for around 20 minutes until all the water has evaporated and the onions are completely soft.
- Meanwhile rinse the rice in a bowl of cold water. Use your fingers to rub the grains into the water. Once the water has turned milky in colour, drain and repeat until the water stays clear then drain the rice.
- Get a saucepan over a medium heat. Pour in 1 tablespoon of olive oil, add the cumin seeds and chilli flakes. Cook for 30 seconds, stirring then stir in the cinnamon and drained rice. Pour in 600ml water, season with a pinch of salt. Bring to a boil then turn down the heat to low, stick a lid on the pan and cook for 10 minutes until all the liquid has been absorbed. Take the rice off the heat, leaving the lid on.
- Come back to the onions, turn up the heat to high Add the remaining olive oil. Fry the onions, stirring regularly, for around 10 minutes until golden and caramelised.
- Roughly chop the mixed herbs and kalamata olives.
- Assembly time. In a large bowl mix together the onions, rice, sultanas, pine nuts, herbs and olives. Squeeze in the lemon juice, drizzle in some more olive oil and season to taste. Eat warm or cold - it’s equally as good.