One-Pot Rice & Cod with Garlicky Tahini Sauce

Wash the rice until the water runs clear.

Finely grate the garlic into a bowl. Add the 7-spice and a drizzle of olive oil, season with salt and pepper and mix to combine. Toss the fish fillets through the mix then set aside.

Melt the butter in a frying pan with high sides, set over a medium heat. Stir the cardamom pods, rice and chickpeas through the melted butter, then pour in the water. Let the mixture come to a boil then cover with a lid, turn the heat down to low and cook for 12 mins.

Halfway through the rice cooking time, place the cod fillets on top of the rice, pop the lid back on and leave to cook for the remainder of the time. When the time is up, remove the pan from the heat and leave covered for another 10 mins for the rice and fish to finish cooking. (If the fish hasn’t fully cooked after this time, place the dish under the grill for a couple of minutes, until fully cooked.)

Meanwhile, prep the salad. Peel and thinly slice the onion then add to a bowl with the remaining sumac. Toss together then set aside. Drain the artichokes and pick the parsley leaves then set aside.

For the tahini sauce, grate the garlic into a bowl and squeeze in the juice of the lemon. Stir the tahini through. Season to taste with salt and sugar. Set aside.

Before serving, toss the artichokes and parsley leaves into the sumac onions along with an extra drizzle of olive oil. Season to taste with salt and some lemon juice.

To serve, fluff the rice and divide between bowls. Top with the fish, salad and a drizzle of tahini sauce.