Cardamom and clove rice from Nopi - The Cookbook (page 81) by Yotam Ottolenghi and Ramael Scully
- whole cloves
-
cardamom pods
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Accompaniments: Lemon sole with burnt butter, nori and fried capers; Lamb meatballs with warm yoghurt and Swiss chard; Smoked lamb cutlets with aubergine purée, jalapeño sauce and kohlrabi pickle; Chicken livers with red wine, smoky bacon and cherries; Five-spiced tofu with steamed aubergines and cardamom passata; Spiced chickpea patties with coconut and curry leaf paste
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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