Hashweh Nabati (Spiced Rice with Mushrooms and Pine Nuts)

Rinse the rice in a sieve under cold running water until it runs clear, then leave to drain.

Finely chop the onion and the chestnut mushrooms.

Heat half the vegetable oil in a large saucepan over medium heat and fry the pine nuts, stirring constantly, until golden, then lift out onto a plate with a slotted spoon.

Add the raisins to the same pan for a few seconds until plump, then lift out onto the same plate.

Add the remaining vegetable oil to the pan and cook the onion, stirring often, until soft and translucent.

Add the chopped mushrooms and cook, stirring occasionally, until deeply browned and any liquid they release has evaporated, about 10 minutes.

Stir in the allspice, cinnamon, salt and black pepper and cook for a further minute.

Add the drained rice and the vegetable stock, stir once, bring to the boil, then cover and reduce the heat to the lowest setting.

Cook covered and undisturbed until the rice is tender and the liquid is fully absorbed, about 18 minutes.

Remove from the heat and leave covered for 5 minutes, then fluff the rice and scatter over the toasted pine nuts and raisins before serving.