My pan of chicken stock has found its way into all sorts of things this week, from an egg drop soup to a stocky pasta (pan of stock, lasagne sheets, lots of lemon and Parmesan) and a risotto with dried mushrooms.
This recipe, where you’ll toast basmati in butter and then cook it in the stock, is so delicate and comforting. You might want a bowl of seasoned yoghurt alongside the rice and carrots, and if you have a hankering for some meat with it, pop a few lamb cutlets under the grill.
Prep time: 10 minutes
Cook time: 35 minutes
2 tsp honey
1 tsp harissa
2 tsp cumin seeds
¼ tsp ground allspice
1 tbsp butter
300g basmati rice
800ml hot chicken stock
4 plump dates, roughly torn
100g feta, crumbled
A small bunch of dill, chopped
A pinch of sumac
Preheat the oven to 180C/gas 4.
Take the root end off the carrots and cut them lengthways – depending on how chunky they are, either halve them or quarter them. You want them relatively skinny. Toss in a little oil and salt. Tumble onto a baking tray and roast for 25 minutes.
While they’re roasting, mix the honey and harissa. Spoon over the carrots after 25 minutes, toss and sprinkle over the cumin seeds and allspice. Roast for another 10 minutes.
While the carrots are cooking, get the rice on. Wash the rice in a sieve. Set a large pan with a lid over a medium heat with the butter. When melted, toast the rice in the butter for a minute. Pour over the hot stock and a big pinch of salt. Turn the heat right down, cover and cook for 15 minutes. Then turn the heat off, cover the pan with a clean tea towel and pop the lid back on. Leave for five minutes.
To serve, tumble the rice onto a large warm serving dish. Top with the carrots, and finish with the dates, crumbled feta and dill. Finally, sprinkle a little sumac over everything.