Ingredients

• 1 tablespoon olive oil
• 1 brown onion, halved, thinly sliced
• 4 cardamom pods, lightly crushed
• 1 x 7cm cinnamon stick
• Pinch of saffron threads
• 300g (1 1/2 cups) Basmati rice
• 750ml (3 cups) Massel chicken style liquid stock
• 1 bunch English spinach, trimmed, washed, dried, finely shredded
• 45g (1/4 cup) currants
• 4 (about 200g each) pork butterfly steaks
• Olive oil spray
• 2 tablespoons toasted slivered almonds (Ducks brand)
• Freshly ground black pepper

Method

• Step 1 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the cardamom, cinnamon, saffron and rice, and cook, stirring, for 2 minutes or until aromatic. Add the stock. Cover and bring to the boil. Reduce heat to low and cook, tightly covered, for 15 minutes or until all the liquid is absorbed.
• Step 2 Sprinkle the rice mixture with the spinach and currants. Cover and remove from heat. Set aside for 5 minutes to rest.
• Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Spray pork steaks lightly with oil. Cook the pork for 2-3 minutes each side or until brown and just cooked through.
• Step 4 Sprinkle pilaf with almonds. Use a large metal spoon to gently fold the almonds, spinach and currants through the pilaf. Divide the pilaf evenly among serving plates. Top with the pork and season with pepper. Serve immediately.