Israeli Spiced Rice With Crispy Onions

Peel and finely dice half of the onion[s] (save the rest for step 5)

Heat a medium-sized pot (with matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the onions and sultanas with a pinch of salt and cook for 3 min or until the onion is softened

Stir in the basmati rice & saffron, then add 350ml [700ml] water & bring to the boil over a high heat

Once boiling, reduce the heat to very low & cook, covered, for 10-15 min or until the water has absorbed & the rice is cooked

Remove from the heat & keep covered until serving

Drain & rinse the chickpeas

Peel and finely chop (or grate) the garlic 

Heat a large pan with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the chickpeas, half the garlic (reserve the rest for later!), cumin and curry powder with a pinch of salt 

Cook for 5 min or until they're well coated and fragrant, then remove from the heat

Meanwhile, cut the cucumber in half lengthways, scrape out the seeds with a teaspoon and discard

Grate the cucumber into a mixing bowl and chop the dill (stalks too) finely 

Add the yoghurt, remaining garlic, dill, a pinch of salt and pepper and a drizzle of olive oil

Mix well and set aside for serving

Slice the remaining onion finely and add it to a bowl with 3 tbsp [6 tbsp] flour

Toss the onion in the flour so it is coated evenly

Transfer the floured onion to a sieve and tap off the excess flour

Transfer the chickpeas to a plate, wipe down the pan and return it to a medium heat with 200ml [400ml] vegetable oil

While the oil heats, grab some kitchen towel and a slotted spoon 

Once the oil is very hot, carefully add half the floured onions

Cook for 1 min or until darkened slightly in colour

Transfer the onions with a slotted spoon to the kitchen towel and season generously with salt and pepper

Repeat with the remaining onions

Chop the coriander finely, including the stalks