Rosemary, Garlic and Lemon Kebabs with Fragrant Rice Pilaf
2 tablespoons olive oil
8 cardamom pods
2 cups chicken stock, heated
Heat the oil in a large saucepan and cook the onion over a medium-high heat until well coloured but not burnt.
Pour in the stock along with the currants. Cover and cook over a low heat for 30 minutes until the liquid is absorbed and the rice is tender
Serve the kebabs with pilaf and a green salad.