Ingredients

• 3 1/2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cardamom pods, split
• 1/4 teaspoon ground turmeric
• 1 small cinnamon stick
• 2 bay leaves
• 2 1/4 cups basmati rice
• 4 cups chicken or fish stock
• 1/2 teaspoon, plus more to taste salt
• 1 1/2 pounds undyed smoked haddock fillet
• 3 eggs
• 3 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Equipment

• Large saucepan with tight lid
• Wide shallow pan
• Small saucepan for eggs
• Fork

Instructions

1. Melt the butter in a large saucepan over medium heat, then add the chopped onion and cook gently for about 5 minutes, until soft and translucent but not browned, so the base tastes sweet.
2. Stir in the split cardamom pods, turmeric, cinnamon stick, and bay leaves and cook for 1 minute, just until fragrant, which wakes up the spices.
3. Add the basmati rice and stir until every grain is glossy and coated in the spiced butter, which helps it cook up fluffy and separate.
4. Pour in the stock, add 1/2 teaspoon salt, and bring to a boil. Stir once to loosen any rice from the bottom, then cover with a tight lid, reduce the heat to low, and cook gently for 12 minutes.
5. Meanwhile, bring water to a boil in a wide shallow pan. Add the smoked haddock and simmer for about 4 minutes, until the fish is just cooked and flakes easily. Lift it onto a plate to cool.
6. Hard-boil the eggs for 8 minutes, then drain, cool slightly, peel, and chop.
7. Flake the cooled fish into large pieces, discarding any skin and bones.
8. Uncover the rice and fish out the bay leaves, cinnamon stick, and cardamom pods if you like. Gently fork in the flaked fish and chopped eggs, cover, and return to low heat for 2 to 3 minutes to heat everything through.
9. Stir in most of the parsley and season with salt and black pepper to taste. Serve scattered with the remaining parsley and lemon wedges for squeezing over.