Source: Jerusalem a Cookbook
Yotam Ottolenghi and Sami Tamimi
Ten Speed Press
One third cup wild rice
Two and one half tbsp. olive oil
One cup of basmati rice
One and one half cups of boiling water
2 tsp. cumin seeds
One and one half curry powder
One and one half cup cooked and drained chick peas
Three quarter cup sunflower oil
One medium onion thinly sliced
One and one half tsp. all purpose flower
Two thirds cup currants
Two tbsp. chopped flat leaf parsley
One tbsp. chopped cilantro (cleaned from insects)
One tbsp. chopped dill
Salt and freshly ground black pepper
Put wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes. Rice should be cooked and firm. Drain and set aside.
To cook the basmati rice, pour one tablespoon of live oil into a medium saucepan with at tightly fitting lid and place over high heat. Add the rice and one quarter teaspoon of salt and stir as you warm up the rice. Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid and leave to cook for 15 minutes.
Remove pan and leave off heat for ten minutes.
Heat one and one half tbsp. olive oil in a small saucepan over high heat. Add the cumin seeds, and curry powder, chick peas, one quarte teaspoon salt. Stir for a minute or two and transfer to a large mixing bowl.
Pour sunflower oil into saucepan and place over high heat. Mix the onion with the flour to coat it slightly. Take the onions and place it in the oil. Fry the onion for two to three minutes or until golden brown.
Add both type of rice to the chickpeas and then add the currants, herbs, and fried onions. Stir, taste, and add salt and pepper as you like. Serve warm at room temperature.