Denise says:

  • A tasty side dish that is perfect with meat or fish or just enjoy this vegan as it is.  Use cooked rice immediately or refrigerate.
  • Serves  6 people


  • 250g cooked basmati rice
  • 4 teaspoons black onion or nigella seeds
  • 2 tablespoon coriander seeds -crushed
  • ~
  • 4 tablespoons desiccated coconut - roasted
  • 100g flaked almonds – roasted
  • ~
  • 75g dried cranberries – soaked in boiling water and drained
  • 1 tablespoon olive oil
  • 1 large red onion – peeled and thinly sliced
  • 4 garlic cloves – peeled and finely chopped
  • 400g tin chick peas – drained and rinsed
  • Small bunch each of parsley, dill and coriander
  • Garnish: 2 lemons – cut into wedges


  1. Combine the black onion seeds and coriander seeds together and crush either with a rolling pin or pestle and mortar.
  2. Preheat the oven to 200C/400 F/ gas mark 6.
  3. Place the desiccated coconut, almonds and spices on a baking tray and toast until golden. This takes about 5 minutes so do put a timer on!
  4. Remove and set aside.
  5. Heat a frying pan with the olive oil and sauté the onions until crisp. Add the garlic and cook for a further minute. Add the left over/ cooked rice, chick peas and dried cranberries.
  6. Heat thoroughly, mixing well and stir in the spices, almonds and coconut.
  7. Stir in the chopped herbs and garnish with lemon wedges.