Fragrant Veggie Spiced Rice | Jamie Oliver

By Jamie Oliver · 35 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F/gas 4.
2. Finely chop the spring onions, peel and finely slice the garlic, and chop the chillies.
3. Heat a good glug of oil in a large ovenproof pan. Add the spring onions, garlic and bay leaves and cook over low heat for 10 minutes, until the spring onions are soft and sweet.
4. Crush the cardamom pods, coriander seeds and cumin seeds in a pestle and mortar, then add them to the pan with the turmeric, chopped chilli and a couple of generous pinches of sea salt. Stir over medium heat for 3-4 minutes, until the spices smell fragrant.
5. Increase the heat, add the rice and a little more oil if needed, and stir to coat it in the spices. Pour in about 800ml of cold water so it sits about 1cm above the rice. Cover and bake for 25 minutes.
6. While the rice cooks, spread the leftover roast veg on a baking tray, drizzle with oil, season, and warm in the oven for the last 10 minutes.
7. Meanwhile, simmer a shallow pan of water over medium heat, add a splash of vinegar, then break in the eggs and poach for 2-3 minutes.
8. When the veg and rice are ready, take them out of the oven and stir together. Mix in the greens, herbs and lime juice. Pile into bowls, top each with a poached egg and scatter with pomegranate seeds.

Summarized from Jamie Oliver's video. Watch it for the details.

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