An old favourite from Lindsey Bareham’s One Pot Wonders. Hints of Indian from the turmeric and cinnamon, hints of North Africa from the preserved lemon and sultanas, and a European edge from the toasted pine nuts. Made with basmati rice rather than long grain (a happy accident last time I made it). Also deviated from the cooking method: the recipe says to finish off covered in the oven, whereas I just cover and leave on a low flame. You get a slightly crispy layer of rice on the bottom, but it’s actually pretty good!