Tomato rice with toasted cashews

Nasi tomato Malaysia Rice with personality – all heady spice, tart tomato depth and nut crunch. It is often served with Malaysian chicken curry.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash then soak 400g (2 cups) basmati rice whilst you make the spice base. Heat 2 tablespoons ghee or butter over a low heat and add 1 cinnamon stick, 1 star anise, 3 whole cloves and 4 bruised green cardamom pods. When sizzling and aromatic, add 1 chopped onion, 2 minced garlic cloves, 2 teaspoons freshly minced ginger and 1 pandan leaf snipped into a few pieces. Cook to soften the onion, then stir in 2 tablespoons tomato passata (puréed tomatoes) and ½ teaspoon fine sea salt. Drain the rice and add to the pan with 625ml (2½ cups) water. Stir gently and bring to a rolling boil. Cover, turn the heat to the lowest and leave to steam for 12 minutes. Turn off the heat without lifting the lid and leave for another 10 minutes. Fluff with a fork. Serve scattered with toasted cashew nuts.