Spice-studded rice with crispy shallots, garlic and cashew nuts from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 227) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted red peppers with pomegranate molasses and dukkah; Roast cauliflower with apricot harissa and spinach; Crisp and creamy artichoke hearts; Butternut with radicchio and pomegranate seeds

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.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil.

  • Clog on May 20, 2023

    Definitely now on my list of things to do with rice when you don't want it plain.

  • marydulwich on January 19, 2021

    One of my favourite recipes in the entire book, oddly as it's not one of the most exciting. The flavours were fantastic and the cooking method left me with perfectly cooked rice (which I'm normally useless at).

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