lucasthebaker

I’ve been stuck at my parents’ house for something like three weeks now. I had so many meal ideas during the first week that I had to write a list and stick it on the fridge to stop the thoughts swarming when I was meant to be working. I’d start preparing dinner at four o-clock, making sure to drag out the process for a good three hours just to give me something to do.

I don’t even know how many days I’ve been here, and I’m not going to bother to count. Who cares at this point, days come and days go. I’ll continue forging some kind of structure from the endless breakfast-lunch-and-dinner cycle. It is comforting, and it is a rhythm I’m well acquainted with.

Today marked the fourth day of Spring. That’s pretty cool. Pretty soon there’ll be asparagus, peas, fennel bulbs and tiny wee beetroot popping up ready to be roasted whole. Speaking of beets, I had a dream last night where I made a face-mask (the skincare kind) with roasted beetroot and it stained me bright fuschia. I don’t know if the dream has meaning, nor will I endeavour to find out.

While I’m excited about Spring’s yet-to-come little green edible gifts, we are fortunate to have Winter’s citrus still hanging on trees ready to be juiced, zested, jellied and preserved. Oranges are abundant now so throw one in your trolley while you’re shopping or pinch one from a neighbour’s tree. Whatever brings you joy. Huzzah.

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Cardamom & orange basmati pilaf

We served this with a fridge-clearout green salad, packet falafel and minty yogurt, but I imagine it would make a great base for grilled lamb, chicken or sticky glazed tofu. Imagine the last time you ordered an ískender on rice, and then use that as your inspiration.

1 onion, sliced thickly
1 onion, finely diced
2 tablespoons olive oil or butter

1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice/pimento
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)

1 cup basmati rice
1 orange
1/3 cup dried cranberries
1 teaspoon salt

a handful of toasted pine nuts (or sunflower seeds if you’re a cheap-ass like me)
a good bunch of flat-leaved parsley, chopped

Caramelising the onions
Place a small saucepan on medium heat. Add half of the butter or oil, then the thickly sliced onions, and throw in a pinch of salt. Stir occasionally, keeping the heat on the low side, until the onions relinquish their juice and turn golden brown. Each time you notice browning on the bottom of the pan, pour in a splash of water to de-glaze and keep stirring. This will take about 20 minutes. Set aside when done.

Meanwhile, zest the entire orange and set this aside. Juice your now-naked fruit and pour this over the cranberries.

Making the pilaf
Heat a larger pan (with a lid) and toss in the other finely diced onion and the rest of the butter or oil. Add a pinch of salt and sauté until transparent over medium heat. Flick the kettle on then pour 1 and 3/4 cups of boiling water over your cranberries in juice.

Tip in your spices into the sautéing onions, along with half of the orange zest, the salt and the rice, stirring for a few minutes until the rice looks glossy and your kitchen smells like heavenly spice.

Pour in the cranberry-juice-boiled water mix. Give everything a stir, and then NO MORE STIRRING. Put your spoon away, buddy, or you’ll get soggy rice.

Bring everything to a boil, throw the pot lid on, and turn down to your stove’s lowest setting. Let this bubble away for 15 minutes, then take it off the heat and leave it to rest for at least 5 minutes.

Ready to serve? Take the lid off, pour in your caramelised onions, parsley, nuts and orange zest. Use a large spoon to fluff the rice and stir it all together, then serve with a smile.

Serves 3 substantially, or 5-6 as a side.

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