Almond Basmati Rice

2 cups basmati rice
2 T extra virgin olive oil
3 ½ cups water
2 bay leaves
1 t salt
¼ teaspoon saffron threads (optional)
¼ cup dried currants (or raisins)
½ cup slivered almonds (sliced work, too)
1 three inch cinnamon stick (or ¼ t ground cinnamon)

Rinse basmati rice 3 times and strain in a fine sieve. In a 4 quart sauce pan, slowly toast the rice and olive oil for 10 minutes.

Add water and other ingredients. Bring to a boil, then turn down to a low simmer and cover. Cook for 20 minutes until the water is absorbed.

Remove cinnamon stick and bay leaves, fluff and serve (e.g., with Persian eggplant).

Source

Moroccan fishcakes with harissa yoghurt dip

FOR THE FISHCAKES
1 large pinch of saffron
500g (1lb 2oz) skinless MSC-certified white fish
35g (1¼oz) fresh white breadcrumbs
2 garlic cloves, crushed
1½tsp ground cumin
¼tsp ground cinnamon
Finely grated juice and zest of ½ lemon
1 small bunch of coriander, roughly chopped
1 egg
Sunflower oil for frying

FOR THE FISH DIP
150ml (5½oz) Greek yoghurt
1tbsp harissa paste
1 small bunch of mint leaves, finely chopped

To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.

Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.

Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.

Heat a couple of tablespoons of oil in a large frying pan.

Fry the fishcakes in batches for a couple of minutes each side until golden.

Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.

Source