There is something so comforting about buttery rice. This is the sort of dish you might go to make as a side to accompany some spiced roast lamb or chicken, but you'll find everyone ends up going back for seconds of the rice. It's so simple and takes barely any time to put together, but it's deeply satisfying to eat. I like it just with some natural yoghurt and maybe a little feta. You could also throw in a tin of chickpeas to bulk it out.
- 2 tbsp butter
- Olive oil
- 2 tsp cumin seeds
- 2 garlic cloves, finely sliced
- 1 cinnamon stick
- 250g cherry tomatoes
- 250g basmati rice
- 300ml chicken stock
- 2 tbsp coriander, roughly torn
- 1 tsp sumac
- Set a large pan with a lid over a medium heat. Melt the butter along with a splash of oil. Add the cumin seeds, garlic and cinnamon stick and fry for a minute.
- Add the tomatoes and fry for a 3-4 minutes, smushing the tomatoes a little with the back of a spoon.
- Pour in the rice and stir well. Then add the stock, turn the heat down, pop the lid on and leave to cook for about 12 minutes. Stir, turn the heat off and leave to sit for a couple of minutes.
- To serve, scatter coriander and sumac over the rice and pile into warmed bowls with extra natural yoghurt.