Moroccan Rice Pilaf with Caramelised Onion, Orange and Pistachios

Method

1. Place a heavy-based pan on low heat and add 2tbsp of the butter with a drizzle of olive oil to prevent the butter from burning. Once melted, add your onion slices with a generous pinch of salt and toss in the oil/butter until coated then leave to sit. Sauté on low heat for at least 15-20 minutes, stirring occasionally until they’re super soft and golden. Timing depends on your pan and stove etc so keep an eye on them.
2. Meanwhile, place a heavy-based pot on low heat. Add your remaining butter with a drizzle of olive oil along with your garlic, Ras el Hanout and stir until the butter is melted and you can smell your spices blooming. Add the orange zest and rice and toast with the butter and spices for 5 minutes, stirring regularly to avoid the grains sticking.
3. Pour in your orange juice and stock in, stirring just once to incorporate then bring to a boil. Cover, and reduce the heat to low and cook for 15 minutes. Once done, turn the heat off but don’t remove the lid just yet – allow to stand off the heat with the lid firmly on for 10 minutes – the rice will continue cooking in its own steam.
4. When the time is up, remove the lid and fluff the rice with a fork. Stir in your caramelised onion and chopped pistachios and enjoy!