This is continued on from my Caramelised Onion recipe. I like to think that is saves on washing up! If you use my onion recipe you need around 2 heaped tablespoons of the onions in the pan you cooked them in, there is no need for more butter. Warm the onions in the pan, add the spices and continue with the recipe from there.
Inspired from Middle Eastern recipes this goes beautifully with most Middle Eastern dishes as it has a lovely subtle flavour.
2 onions, peeled, halved and finely sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
380g basmati rice
small bunch of parsley, leaves removed and chopped.
Heat the butter in a heavy based pan with a well fitting lid over medium heat.
Add the onion and cook until soft and golden brown.
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