Instructions

• Peel and finely chop the medium onion and 2 cloves garlic. Rinse the 6 oz basmati rice under cold water until the water runs clear, then drain. Chop the cilantro, roughly crush or chop the 1 oz pistachio nuts, and slice or chop the 1½ oz olives (remove pits if present). Measure the raisins and spices so they are ready.
• Heat 2 Tbsp olive oil in a medium-sized pot over medium heat.
• Add the chopped onion to the pot and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
• Add the chopped garlic and cook, stirring, for 1–2 minutes until fragrant.
• Add 1 tsp turmeric, 1 tsp cumin, ½ tsp cinnamon, and the 1 oz raisins. Stir constantly and cook for 1 minute to toast the spices and warm the raisins.
• Add the drained basmati rice to the pot. Stir well to coat the rice with the oil and spices, and cook for 1–2 minutes.
• Pour in 1½ cup veggie broth and add ½ tsp salt and ¼ tsp black pepper. Increase heat to bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot with a lid, and simmer undisturbed for 10 minutes, until the liquid is absorbed and the rice is tender. If the rice looks like it is sticking or drying out prematurely, you may give it one gentle stir halfway through.
• Remove the pot from the heat. Add the sliced/chopped olives, crushed pistachios, and 2 Tbsp freshly chopped cilantro. Gently stir to combine and fluff the rice with a fork before serving.