Afghanistan Smoked Paprika Rice

This rice dish is a perfect accompaniment to the Red Bean and Chickpea Curry recipe. As the curry is quite mild, I like to add a little heat to the rice with some chilli or harissa powder. To make this, you will need:

• 200g basmati rice
• 400ml boiling water
• 1 small onion (finely chopped)
• 1 tbsp coconut oil
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/8 tsp harissa or chilli powder
• handful of frozen peas

Heat the coconut oil in a pan on a low setting and add the chopped onion, smoked paprika and harissa, stir and cook for 5 minutes.

Add the rice and stir for 30 seconds, then add the boiling water and cover with a lid and simmer for 10 minutes.

Turn off the heat, add the frozen peas, stir and cover with the lid.

Leave to stand for 5 minutes, stir and serve.

Serve with my Afghanistan Red Kidney Bean and Chickpea Curry, and Afghanistan Potatoes.