Fragrant Lemon Rice

• 1 tablespoon sunflower or groundnut oil, or clarified butter
• 4 cardamom pods, lightly crushed

Heat the oil in a heavy saucepan, and in it fry all the spices and leaves until fragrant. Stir in the rice, the lemon zest and juice, and then add the water and a pinch of salt. Bring to the boil, cover, and reduce to the lowest possible heat.

Leave for 15 minutes or so until the rice has absorbed the water. Remove the leaves and lemon grass. Fork in the nuts and sultanas, and heap the