serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Refugee: Yemen
Watch The Full Episode Here
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Watch The Full Episode Here
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Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 long green chilli
- 200 g (1 cup) basmati rice, washed
- 500 ml (2 cups) boiling water
- salt, to taste
- toasted flaked almonds and raisins, to serve
Yemeni spice mix
- 5 tsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground black pepper
- 2 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
Instructions
- For the spice mix, place all the ingredients in a jar, then seal and shake to mix well. This will make more than you need for this recipe, but it will keep in a cool dark place for up to 3 months.
- Heat the olive oil in a wide, heavy-based pan over medium heat. Add the onion and cook until soft.
- Add the tomato and chilli and stir for 2-3 minutes or until slightly softened. Stir in 1½ tablespoons Yemeni spice mix, or to taste, then add the boiling water and season with salt.
- When the water returns to the boil, add the rice and stir to combine. Bring to a simmer, cover and reduce the heat to low.
- After 10 minutes, uncover the rice and gently stir. Cover and cook for another 5 minutes or until tender.
- Spoon the rice onto a platter and scatter with almonds and raisins.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Refugee: Yemen
