Someone mentioned to me recently how much I represent Oman through food but also the GCC region. Now there are some great chefs from all these countries and I’m not taking anything away from them, but living in England I never hear much about Oman or our neighbours, so I thought it better be about time I share some dishes from our friends.

Lots of the recipes overlap and like this rice, we share many methods, ingredients and spices. This recipe was given to me by a lovely friend Lujain who I met through Instagram, because of a shared love for the Gulf! This recipe is a great way to easily elevate your rice and I do hope you enjoy it!

Ingredients:

• 1 Cup of Red Lentils

• 2 Cups of White Basmati Rice

• 3 Whole Dried Limes (pierce them)

• 1 Cinnamon Bark (Large, broken into two pieces)

• 6-7 Bay Leaves

• 2 Carrots (Shredded)

• 2 White Onions (Sliced thinly)

• 1 Tomato (chopped in 4)

• 6 Cardamom Pods

• 1 TSP Ground Turmeric

• Vegetable Oil

Method:

1. Wash your rice and set aside.

2. In a large saucepan, add enough oil to coat the base of your pan, then add in half the onions, spices and dried limes.

3. Leave them to fry till the onions begin to brown on the edges, keep stirring every now then so nothing sticks.

4. Add in the lentils, rice, shredded carrots and salt and stir well.

5. Follow with 3.5 cups of water and allow the water to begin bubbling. The minute it begins bubbling, put a tea towel around the lid and then put on top of the pan and reduce the heat to a low setting and allow the rice to cook and steam till cooked.

6. In the meantime, in another pan add enough oil to deep fry the other half of the onions.

7. Place the onions in the room temp oil and then place on a high heat, making sure to keep stirring them while they begin to fry so they brown evenly.

8. Once they are golden brown, take out of the oil and drain on paper towel.

9. The rice should be ready after about 20 minutes, if the lentils have absorbed too much water and the rice is still dry add another half cup of water, place the lid back on and allow that to steam.

10. Once ready, take a fork and fluff up the rice first. Going with a big spoon will mash it up. Once you’ve loosened it with a fork you can then plate up and serve, and add the fried onions on top.

11. In Kuwait they serve this with roasted aubergine dip and a tamarind dip!