Ingredients

The following ingredients have 2 Servings
  • ½ tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • 1 pork tenderloin ((fillet), about 250-350g (8-12oz))
  • 1 tbsp rapeseed oil
  • 25 g flaked almonds
  • 1 tbsp rapeseed oil
  • 1 onion (, chopped)
  • large pinch saffron
  • 3-4 cardamon pods (, crushed)
  • 225 g basmati rice
  • salt
  • 500 ml water
  • 50 g dried apricots (, chopped)
  • Natural yogurt and chopped parsley to serve

Instruction

  • Brown the almonds for the rice by dry frying until golden. Set aside.
  • Place the spices in a bowl and mix well. Tip onto a plate and roll the pork in the spice mixture to coat all over. Cut the pork into two pieces.
  • Heat the oil in a frying pan. Fry the pork over a medium high heat until browned on all sides. Add 4 tbsp(¼ cup) water or stock to the pan and bring to the boil. Cover with a lid and cook the pork for about 10 minutes or until cooked through. Remove from the pan, discarding any remaining liquid and keep warm.
  • Meanwhile cook the rice. Heat the the oil in a saucepan and sauté the onion for 2 to 3 minutes until beginning to soften. Stir in the rice and add the saffron and cardamon. Add the water and a generous pinch of salt and bring to the boil.
  • Stir well, cover and cook for 10 minutes over a very low heat. Allow the rice to stand for 2 minutes. Add the chopped apricots and most of the almonds and fluff up the rice with a fork mixing in the fruit and nuts as you do so.
  • To serve. Divide the rice between two serving plates. Cut the pork into thick slices and arrange on top of the rice.
  • Serve with natural yogurt, a sprinkling of chopped parsley and the remaining nuts