Photo by: Jonathan Lovekin

Basmati & wild rice with chickpeas, currants & herbs

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50g wild rice
2 1/2 tbsp olive oil
220g basmati rice
330ml boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
240g cooked chickpeas (tinned are fine), drained
180ml sunflower oil
1 medium onion, thinly sliced
1/2 tbsp plain flour
100g currants
2 tbsp chopped flat-leaf parsley
1 tbsp chopped coriander
1 tbsp chopped dill
salt and black pepper

Barberries are tiny, jewel-like dried sweet and sour Iranian berries which we have started using a bit obsessively recently. It is hard not to. Their intense sharpness accentuates the other flavours in the dish and adds wonderful ‘drama’. They are available online, or from Iranian and some Middle Eastern grocers. If you can’t get them, consider substituting with currants soaked in a little lemon juice. Serve this rice with roasted chicken or Turkey and courgette burgers with spring onion and cumin (see page 200).

Serves 6

(p 106, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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