Savoury Jewelled Rice






Beta carotene, fiber, vitamin K1, potassium, and antioxidants, B vitamins, thiamin, niacin, riboflavin, fiber, and iron.



  • 2 small onions
  • 2 medium carrots
  • 1 orange
  • Knob of coconut oil 
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • 4 bay leaves
  • 4 cardamom pods, crushed
  • 1 cinnamon stick
  • 4 cups of water 
  • 1/2 cup dried fruit (raisins, cranberries, apricots)
  • 400g basmati rice /or brown long grain rice
  • 1 tsp salt
  • 1/2 cup raw almonds
  • 1/2 cup mint leaves, chopped
  • 1/2 cup fresh chives
  • 1 cup pomegranate seeds
  • Olive oil 
  • 1 lemon cut in wedges 



  •  Dice the onions and grate the carrots.
  • Using a vegetable peeler or a sharp knife, peel the rind from the orange, slice the rind into thin sticks and set aside
  • In a medium  size pot, melt the coconut oil over the medium heat.
  • Add the cumin seeds and cook until fragrant,1 minute, then add the turmeric, bay leaves, cardamom pods, and the cinnamon stick.Stir to coat the oil and fry for another minute.
  •  Add the onions, carrots, orange zest, and dried fruit.
  • Cook until the onions soften about 5 minutes.
  • Rince the rice and add it to the pot with 4 cups of water and salt.
  • Cover the pot, bring to the boil, then reduce the heat to low and cook until the water has evaporated about 45 minutes.
  • Roast the  raw almonds, preheat the oven 150 C. Spread the almonds onto a baking tray and bake until golden brown in colour for about 20 minutes.
  • Remove form the oven and let them cool down and then chop them up ready to add to the rice.
  • When the rice is ready, remove from the heat.
  • Scoop the rice out onto a large serving platter to cool slightly and to prevent the grains from sticking together.
  • Sprinkle the herbs, almonds, and pomegranate seeds over the rice.
  • Squeeze a few of the lemon wedges over the top of the rice.
  • Serve the rice with a drizzle of olive oil and sprinkle with salt and pepper to your taste.
  •  You can serve this with a eggplant or mushrooms, a poached eggs, and cooked lentils or chickpea.