Rice pilaf with tomato and sultanas

Under R100 • Serves 2 generously • Preparation: 15 minutes Cooking time: 30 minutes

• 15ml olive oil

• 1 onion, chopped • 250ml basmati rice

• 1 garlic clove, chopped • 1 cinnamon stick

• 1 red or green chilli, chopped

• 2 cardamom pods, crushed • 500ml vegetable stock, hot • 60ml sultanas

• 3 ripe plum tomatoes, diced • 100g toasted almonds • fresh coriander and yoghurt, to serve

1 Heat the oil and stir-fry the onion until soft and glossy. Add the rice, garlic and spices and stir until all the rice is coated with oil.

2 Stir in the stock, as well as the sultanas and half of the tomatoes. Bring to the boil, then reduce the heat and simmer the rice for about 20–25 minutes. Add more stock if it has all been absorbed and boiled away before the rice is cooked.

3 Turn off the heat, add the rest of the tomatoes and the almonds, and leave to stand with the lid on for a few more minutes.

Stir everything together and serve with a sprinkle of chopped coriander and a spoonful of creamy yoghurt on each portion. A poached egg makes the dish more filling.