3 tablespoons olive oil
2 1/2 cups basmati rice
3 cardamom pods, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 cups hot chicken stock
1 cup pine nuts, toasted
1-2 tablespoons chopped parsley
1-2 tablespoons chopped mint
1-2 tablespoons chopped cilantro
Peel the onion and slice into very thin half moons. Heat the oil in a wide saucepan (one which has a lid) and cook the sliced onions in the oil over a fairly high heat until darkly golden and very crispy. Remove to a plate and reserve for later.
Turn the heat down, add the rice and spices to the pan and turn in the oil until the rice is slicked and glossy. Add the stock and let the pan come to the boil, then put the lid on & turn the heat down to the lowest setting. Cook without peeking for 15 minutes by which time all the water should have been absorbed. Take off the heat and put a dishtowel under the lid on top of the pan, put the lid back on and leave to rest for 5 minutes.
When ready to serve, stir the pine nuts, the onion, and the herbs through the rice.