- 2 tbsp. olive oil
- 1 onion, chopped
- 1 celery stick, chopped
- ½ butternut squash (about 150g, peeled, deseeded and chopped
- 2 red peppers, deseeded and chopped
- 1 garlic clove, sliced
- 2 tsp cumin seeds
- 200g basmati rice
- 400ml hot vegetable or chicken stock
- a large pinch of saffron threads. (optional)
- ½ lemon
- salt and ground black pepper
Taken from the Comptoir Libanais Express cookbook.
Put the oil in a medium pan then slide in the onion and celery. Cook over a medium heat for 5 minutes. Add the squash and peppers and continue to cook for a minute or so.
Add the garlic to the pan with the cumin, stir for 1-2 minutes until the garlic and spices start to release their musky aroma, then stir in the rice. Season well and pour in the hot stock and add the saffron, if using. Put a lid on tight and turn the heat down to the lowest setting and simmer for 10-12 minutes until all the liquid has been absorbed. You’ll see that the rice will start to look fluffy on top.
Fluff up with a fork and squeeze enough lemon juice over to balance the flavours.