Recipe image courtesy of the Jewish Food Society

Method

• Start by preparing the rice. Wash thoroughly, then leave it submerged in a bowl of cold water for 20 minutes. Once ready, drain.
• While you wait, finely dice 1 ½ onions and thinly slice the remaining ½ onion.
• In a large pot, heat 1 ½ tablespoons of oil over medium heat. Saute the diced onion, cardamom pods and cloves (if using), bay leaves, and cinnamon sticks for 6 minutes. Add the salt, stir briefly, then add the rice, peas, harissa paste, and dill.
• Stir quickly for 1 minute ensuring the rice does not stick, then pour in 660ml just-boiled water. Increase the heat to high and bring to a boil. Give it one final stir, then cover and reduce the heat to low. Simmer for 10 minutes without taking the lid off, then remove from heat and let stand undisturbed for 10 more minutes. Remove the lid and fluff with a fork.
• While the rice cooks, heat the remaining oil in a small skillet over high heat. Add the sliced onion and cook for 8-9 minutes, until the onions are medium-brown and crispy. Transfer to a paper towel-lined plate.
• To serve the rice, sprinkle the fried onions over top to give it a little crunch.