Preheat the oven to 180'C.
Place the eggs in a pan of cold water, bring up to the boil and cook for 8 minutes.
Spread the flaked almonds on to a baking tray and then place in the oven and toast for 3-4 minutes until golden brown.
Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Bruise the lemongrass. Pick and chop the coriander leaves.
Sweat the onions in a little sunflower oil. Add a pinch of salt and cook until soft. Add the peppers and cook for a couple of minutes before adding the cinnamon and lemongrass. Crack the cardamon pods and add to the pan. Add the ground spices and stir for a couple of minutes before adding the rice. Cover with vegetable stock and bring to the boil. Cover and simmer until all of the liquid is absorbed by the rice.
Once the rice is cooked, fold through the flaked almonds and the fresh coriander. Peel and quarter the eggs to use as a garnish.
«Vary the vegetables in this recipe by adding mushrooms, courgettes and red onion.»
Pilaf rice made with red and yellow peppers, toasted almonds, turmeric and fresh coriander.