Serves 4 to 6
600-700ml vegetable stock
100ml vegetable oil
1 small cauliflower head, cut into large florets
2 carrots, cut diagonally into 1⁄2cm slices
150g young okra, stems cut off and caps trimmed
1 tomato, cut into 1cm slices
2 garlic cloves, crushed
1 tsp cardomom seeds, crushed
300g short-grain rice, rinsed and drained
50g pine nuts
Yoghurt, to serve
Tahini sauce, to serve
1) Heat the vegetable oil over a medium-high heat in a straight-sided pot around 12cm deep. Fry the cauliflower for two to three minutes, until it starts to change in colour. Transfer to a plate lined with paper towels, then repeat then process with the okra, then the carrots.
2) Place the vegetables in the pot in layers, beginning with the cauliflower, then the carrots, the okra and tomato. Pour 600ml of the vegetable stock over the vegetables and stir in the garlic and cardomom. Bring to a light simmer then add the rice. Bring to the boil, reduce the heat to low, cover and cook for 30 to 40 minutes, or until the rice is al dente, adding the remaining 100ml of stock if the pot becomes too dry. Remove from the heat and set aside, covered, for 20 minutes before serving.
3) In the meantime, heat a small frying pan over a medium heat for one or two minutes. Once the pan is hot, add the pine nuts and reduce the heat to low. Shake the pan continuously until the nuts begin to brown, about one or two minutes. Remove the nuts from the pan immediately – they will burn very quickly – and set them aside.
4) Place a large round serving platter on top of the pot and quickly turn it upside down. Ideally, the rice will retain the shape of the pan for presentation, but the taste remains the same if it falls apart! Garnish with toasted pine nuts and serve immediately with the tahini sauce and plain yoghurt, if desired.