| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFFinely chop the leek and celery. Mince the garlic. Set aside.
Heat the olive oil in a Dutch oven or medium-sized pot over a medium heat. Sauté the chopped leek and garlic until tender and fragrant, approx. 5 minutes. Season with salt and pepper.
Add in the rice and stir until each grain is coated in oil. Continue cooking and stirring until the ends of the grains are almost translucent, approx. 3 minutes. Add in the spice mix and stir until the rice is coated, and the curry is sticking to the bottom of the pot, approx.1 minute. Add in chicken stock, scraping the bottom of the pot to loosen the spices. Bring to a gentle simmer, then reduce the heat to low. Cover the pot and let it steam until the water is absorbed and the grains are tender, approx. 12-15 minutes.
Remove the pot from the heat and cover with a kitchen towel and place the lid on top. Let the rice continue to steam for approx. 5 minutes.
Meanwhile, finely chop the coriander. Toast the sliced almonds in a dry pan over a medium-high heat until golden. Zest and quarter the lime.
Remove the lid and towel from the pot and fluff the rice with a fork. Season the rice with more salt and pepper, if desired, stir in the coriander, sliced almonds and lime zest. Transfer to a serving bowl.
Serve with lime wedges.
