Soaking time: 20 minutes–2 hours

Melt 40g (1½oz) of the ghee in a large, lidded saucepan over a medium-high heat. Once hot, add the onion, cinnamon stick and dried lime and fry for 4 minutes, stirring occasionally, until softened and starting to colour. Add the green pepper and continue cooking for 3 minutes, stirring occasionally, then add the garlic, ginger, chillies and spices and fry for a minute more, until fragrant. Stir in the tomatoes and herbs and cook for 5 minutes, stirring occasionally, until the tomatoes have completely broken down. Stir in the rice, 1¼ teaspoons of salt and a generous grind of black pepper, then pour in 500ml (17fl oz) of hot water. Bring to a simmer and dot with the remaining 15g (½oz) of ghee. Cover the pan with a clean tea towel followed by the lid, bringing the ends of the towel up and over the lid and securing them with a rubber band or by tying them together. Turn down the heat to medium-low and leave to cook, undisturbed, for 20 minutes. Once ready, turn off the heat and, without removing the lid, leave to steam for a further 20 minutes.

Meanwhile, prepare the topping. Three-quarters fill a medium saucepan with water and bring to the boil. Add the drained split peas to the pan and boil for 15–20 minutes, or until they are cooked through but still hold their shape. Drain well and set aside. Refill the saucepan with water and use it to boil your eggs at this point. Cool, peel and set aside.

Add the golden raisins and apple cider vinegar to a small bowl and set aside.

Place a medium frying pan (skillet) over a medium-high heat. Once hot, add the onion and the cashews (without any fat at this point) and fry for 6 minutes, stirring occasionally, until nicely browned. Add the ghee and cinnamon, stirring to melt the ghee, then stir in the split peas, 1⁄3 teaspoon of salt and a good grind of pepper. Fry for a further 4 minutes, stirring occasionally, then add the golden raisins and vinegar and remove from the heat.

Uncover the rice, remove the towel and place a large, round platter over the pan. In one swift movement, invert the whole thing onto the platter, gently shaking the platter and using a spoon to spread everything nicely. Spoon over the split pea mixture, then halve the eggs, seasoning them with a pinch of salt and pepper, and arrange these on the rice too. Lastly, top with the picked herbs.