Fragrant pilaf

The most soothing of rice dishes. Aromatic with mild spice but no heat, buttery and delicious

• 150g basmati rice
• 1 tbsp salted butter
• 1 onion, sliced finely into half moons
• 6 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• ½ chicken stock cube
• Handful of flaked almonds, toasted

1. Heat the butter in a pan with a tight-fitting lid and cook the onion over a low heat for 5-10 mins until completely soft, tender and golden
2. Add the cinnamon, bay and cardamom and stir in for a minute until fragrant
3. Add the crumbled stock cube and stir into the butter so it completely dissolves
4. Turn the heat up, tip in the rice and stir it into the spiced buttery onions until it starts to crackle
5. Add 300ml boiling water, stir well, stick the lid on and turn it down as low as possible
6. Cook for 10 mins then turn the heat off and leave for a further 5 mins without taking the lid off
7. Serve sprinkled with toasted flaked almonds

If you want a simple bowlful of comforting loveliness, you can just eat this on its own with a spoonful of yogurt on the top. Or it makes a great side dish to something spicy and saucy. Or feel free to make it more substantial by stirring through chickpeas, scraps of cooked chicken or lamb, chargrilled aubergine or courgette.