Moroccan Spiced Rice

This is a dish I've been cooking for a while to accompany a sweet and spicy tagine. It has changed somewhat from the original recipe and keeps varying every time I make it, but this is the recipe as I last prepared it. It's easiest to cook using a wide stainless frying pan with a lid, but in lieu of this any lidded pan will suffice.

To serve 6 people.
Ingredients:

• 2 tbsp olive oil
• 200g unsalted roasted cashew nuts
• 1 1/2 tbsp moroccan spice mix
• 1 cup fried shallots*
• 1 1/2 cups basmati rice
• 3 cups vegetable stock
• 1 orange, peeled and cut into segments
• 1/3 cup currants
• 2 tbsp flat leaf parsley, chopped

Directions:

• Heat 1 tbsp oil to pan over medium-heat and add cashew nuts. Cook for 5-6 minutes, stirring constantly, until nuts are golden brown. Remove nuts to a plate or bowl and stir through half of the spice mix.
• Heat remaining oil and add rice. Stir until rice is well-coated, then stir through remaining spices. Add orange segments and stock, then stir until it comes to the boil. Reduce hit and cover until liquid has been absorbed.
• Remove from the heat, remove orange segments and stir through currants, nuts and parsely. Serve immediately.

* If you don't keep these in your pantry already, I recommend you add them. They're sold by the kilogram at most asian grocers and are a cheap way of adding a lot of flavour and texture either at home or in the wilderness.