Jamie Magazine
By Anna Jones
With cumin, cardamom & chilli
About the recipe
A riot of colour, spices, texture and flavour – Anna Jones' brunch rice recipe is just glorious.
Recipe From
Jamie Magazine
By Anna Jones
7-8 spring onions
2 cloves of garlic
2 fresh red chillies
rapeseed or olive oil
2 fresh bay leaves
4 whole cardamom pods
3 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon ground turmeric
300g basmati rice
400g leftover roast veg, such as parsnips, beetroots, potatoes
6 medium free-range eggs
1 splash of white wine vinegar
200g leftover cooked green veg, such as Brussels sprouts, spinach
1 bunch of fresh flat-leaf parsley
1 bunch of fresh mint
2 limes
1 pomegranate
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