Persian rice & lentil bake

• SERVES 4–6 •

This is an aromatic way to cook rice and lentils together. If you have left it too late to presoak the lentils and wild rice you can precook them for 20 minutes, then drain well before adding to the basmati rice.

105 g (3⅝ oz/½ cup) puy lentils

3 tablespoons wild rice

750 ml (26 fl oz/3 cups) hot chicken or vegetable stock

a pinch of saffron threads

3 tablespoons olive oil

1 large brown onion, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon ground turmeric

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

200 g (7 oz/1 cup) basmati rice

35 g (1¼ oz/¼ cup) pistachio nuts

35 g (1¼ oz/¼ cup) slivered almonds

55 g (2 oz/⅓ cup) dried cranberries

75 g (2¾ oz/½ cup) currants

a few coriander (cilantro) sprigs, to garnish

SOAK the lentils and wild rice in cold water for 2 hours, then strain in a colander.

PREHEAT the oven to 180°C (350°F).

HEAT the stock in a saucepan with the saffron.

HEAT the olive oil in a 30 cm (12 inch) ovenproof frying pan and gently fry the onion until translucent.

ADD the spices and gently fry for 2 minutes.

ADD the strained lentils, wild rice and the basmati rice.

INCREASE the heat to medium–high and stir continuously for 3 minutes to coat the rice in spices.

ADD the nuts and dried fruit and stir over the heat for another 2 minutes.

POUR the boiling stock into the pan, stir to combine and then level the mixture out.

COVER the pan with baking paper and a well-fitting lid (or use foil). Transfer immediately to the oven.

BAKE for 30 minutes, or until the rice is cooked and the stock is completely absorbed. Remove from the oven and stand for a further 5 minutes, covered.

TO SERVE, fluff up the rice and lentils with a fork and scatter over the coriander leaves.