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Serves: 6

3 tbsp. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1lb lean ground beef
1 tsp. ground cinnamon
1 tsp. mixed spice (any general mixed spice will work)
1 tsp. ground turmeric
½ tsp. ground cardamom
¼ tsp. ground nutmeg
2.5 cups basmati rice
4 cups beef stock
7oz frozen peas
4 oz toasted almonds (blanched whole, or flaked, or slivered)
4 oz raisins
2 oz barberries (optional if you can find them)*
salt & pepper to taste
half a bunch of fresh parsley, roughly chopped

Place the oil, onion & garlic into a large pan on medium heat (use a pan that is nice and wide, moderately deep and has a tight fitting lid). Cook, stirring, for 5 minutes until softened.

Turn the heat up to high, add the ground beef and cook, stirring frequently to break up the beef, until it’s starting to brown, about 5 minutes.

Add the spices and cook a further 2 minutes till the spices are fragrant.

Add the rice and stir for a minute to evenly distribute the ingredients; get all the rice grains nicely coated in spices & oil, then add the stock.

Bring to a simmer, then turn down the heat to the lowest possible setting and place the lid on the pot. Leave it covered for 10 minutes.

Take the lid off, add the peas, almonds, raisins & barberries (if using), scattering them onto the surface of the rice, then put the lid back on and let it cook a further 5 minutes.

Take the lid off and use a fork to fluff up the rice. Have a taste and adjust seasoning if needed. Top with the chopped parsley & serve right away.

NOTES
*Barberries are a lovely Persian sour berry that can be found dried in most specialty Middle Eastern stores. It gives nice tangy pops of flavor and color, but the recipe will work absolutely fine without it!
Feel free to change the type of nut and dried fruit in this recipe, such as hazelnuts, pine nuts, chopped dried apricot or prunes etc.