Nederlandse vertaling onderaan.
The ingredients of this dish are cheap and simple but the spices make this dish.
Use whole spices which you crush in a mortar, this way the taste is much more intense. By making your own spice blends you can give your signature to a dish.
Vegetarians can make the dish without the sardines.
Vegans can omit the fish and use (whole wheat) filo pastry instead of the whole wheat short crust pastry. Brush the layers of filo with oil before you stuff them.
I imagine next time I make this to sprinkle sesame seeds and black cumin between the filo pastry leafs or even add some of the spice mixture.
If I could remember where I found this recipe or at least the inspiration for it I would share it with you. What I do know is that I adopted it and never let go of it again. If you need a recipe that makes something special out of an ordianry rice dish, try this…
2 cardamom pods
1 cinnamon stick
Pinch of saffron
1 cup of rice
Sun flower oil
100 gram Pistachio nuts
Cut the onion in half rings. Rinse the rice under water until the water coming out is clear.
Warm a nice layer of sun flower oil in a heave based pan, put in the cardamom, cinnamon and cloves. Let the oil suck up the perfume of these spices for a minute or two. Add the onions and caramelize them until nice and brown.
Cook water; add the rice and the pinch of saffron, cook until done.
Take out some onion of the pan to garnish. Take out the spices and pour the rice in the pan with onions. Add some cut pistachio nuts and mix together well.
Dispatch on a nice tray and top of with some caramelized onions and some more nuts. Voila, a nice and easy version on perfumed rice.