Heat the oil in
a large, shallow frying pan and gently fry the onion, garlic and carrot
for 3-4 minutes. Drain the rice and then add to the pan with the spices.
Cook for 1-2 minutes more, stirring to coat the grains in oil.
Pour in the
stock or water, add the bay leaf and season well. Bring to the boil,
lower theheat, cover and simmer very gently for 10-12 minutes.
pan from the heat without lifting the lid. Leave to stand for about 5
minutes, then check the rice. If it is cooked, there will be small steam
holes on the surface of the rice. Remove and discard the bay leaf and
the cardamom pods.
Stir in the
nuts and check the seasoning. Spoon on to a batter, garnish with the
parsley or coriander and serve.
Cook's Tip -
Use whichever nuts you prefer in this dish - even unsalted peanuts taste
good, although almonds, cashew nuts or pistachios are more exotic.
Vegetarians will love this simple pilaff. Add wild or cultivated
mushrooms, if you like.