In the Himalayas, fields of basmati rice are said to perfume the air with their fragrance. It is wonderful that this king of rice is so widely available now, because its flavour and texture are hard to match. This recipe makes a delicious accompaniment to stews, casseroles or curries, or even a roast chicken for Sunday lunch.
Put the rice into a sieve and wash through well with running water. Then put it into a bowl with the currants and
Heat the butter and olive oil in a saucepan over a medium heat, add the aubergines and cardamom pods and stir for 4-5 minutes. Drain the rice and currants, add to the aubergine mixture and stir for another minute. Add the salt and a good sprinkling of black pepper to the water, pour it into the saucepan and stir around. Bring to bubbling, then reduce the heat, cover the pan and cook over the lowest possible heat for 10-12 minutes, until the rice is soft but still has a bite to it. Using a fork, turn out onto a warm serving plate.
© 1997 Josceline Dimbleby. All rights reserved.