Serves 8
| 3 | tablespoons canola oil |
| 1 | teaspoon butter |
| 2 | onions, sliced |
| 2 | teaspoons curry powder |
| ½ | teaspoon ground cardamom |
| ¼ | teaspoon ground cinnamon |
| Salt and pepper, to taste | |
| 1½ | cups basmati rice |
| 3 | cups chicken stock, heated to boiling |
| 1 | cup whole roasted cashews |
| ⅓ | cup fresh cilantro, roughly torn |
| ¼ | cup fresh dill, roughly torn |
| 1 | bunch scallions (white and light green parts only), chopped |
1. In a large, flameproof casserole over medium-high heat, heat the oil. When it is hot, add the butter. Cook the onions, stirring often, for 8 minutes or until softened. Add the curry powder, cardamom, cinnamon, salt, and pepper. Cook, stirring, 2 minutes more.
2. Add rice and stir well. Add the boiling stock and turn the heat to medium-low. Cook, uncovered, for 25 minutes (stir occasionally after 10 minutes), or until rice is tender.
3. Cover and set aside for 5 minutes. Add the cashews, cilantro, dill, and scallions. Stir well, taste for seasoning, and add more salt and pepper, if you like.
Luke Pyenson
