1 small white onion, finely chopped
50g pine nuts, toasted
5g curry powder
400g long grain white rice
40g smoked mushroom garum
2 ripe bananas
1 lemon, wedged
Parsley, to garnish
Freshly cracked black pepper, to taste
Place a 4 liter pot on the stove over low-medium heat. Add the oil into the pot to thinly coat the bottom. When the oil begins to shimmer, add chopped onions and sauté for a few minutes, stirring constantly to prevent onions from scorching. Then add raisins and pine nuts, stir, and add in the curry powder and saffron. Season the ingredients with a bit of salt while stirring continuously to ensure the spices don’t burn, about 2 minutes.
After the onion and spices have cooked, add the rice and the smoked mushroom garum. Gently stir the contents for 2 minutes, and add the water. Turn the heat to low, cover the pot, and allow the rice to cook for 15-20 minutes.
After 15 minutes, check the rice, but do not stir it. If there is no water on the surface, gently tilt the pan on its edge to see if any water pools on the side of the pot. If there is still liquid, leave the rice to cook for another 5-10 minutes. Once no water pools on the edge of the pot, pull the rice off the stove, and leave it to rest, covered, for 15 minutes.
While the rice rests, peel the bananas, slice them, and lay slices on your plate. Once the rice has rested, gently fluff the rice with a fork, and season with salt to taste. Spoon the rice onto the slices of banana, serve with lemon wedges, parsley leaves, and freshly cracked black pepper.