North African Spiced Rice With Yogurt Dip - cooking recipe

Ingredients

250 g basmati rice
600 g carrots, peeled and cut into chunks
2 None red onions, peeled and cut into slices
5 tbsp clarified butter (ghee)
1 tbsp sugar
200 ml vegetable stock
1-2 tsp cornflour
1 1/2 tsp ground cinnamon
2 cloves garlic, peeled and finely chopped
250 g yoghurt
1/2 None small pomegranate, seeds removed
50 g whole almonds, coarsely chopped
50 g pitted dates, cut into slices
2 tbsp ras el hanout spice mix
1 tsp ground coriander
1/2 tsp cayenne pepper
50 g golden sultanas
12 stalks fresh coriander

Preparation

Cook the rice according to package instructions. Meanwhile, melt 2 tablespoons of the ghee in a pan and saute the carrots and the onions, turning, for 5-6 mins. Sprinkle in the sugar and cook until sugar caramelizes. Add the stock, bring to a boil and simmer for 4-5 mins. Mix the cornstarch in a bowl with a little cold water, then add to the stock. Stir in a teaspoon of cinnamon, and season to taste.
Mix the garlic with the yogurt in a bowl. Meanwhile, drain the rice and, using the rice pan, melt the rest of the ghee.
Add the ras el hanout, the ground coriander, cayenne pepper and the rest of the cinnamon to the pan, and braise for about a minute. Put the rice back in the pan with the spices, add the dates, raisins, almonds and pomegranate seeds and season to taste. Cover, keeping warm. Warm up the cooked carrots and onions if desired.
To serve, put the carrots on the plate with a little stock, add the rice, using a baking ring, then put a dollop of the garlic yogurt on the side. Garnish with a few sprigs of fresh cilantro.