First prepare your rice. Place the rice into a medium pan and cover with water. Then agitate with your hands until the water turns cloudy. Strain the water through a fine sieve or colander and repeat the process for 4 - 5 times until the water starts to turn less cloudy. Cover the rice with about 700 ml of salted water. Bring to the boil and simmer for 20 minutes or until the rice is cooked and fluffy. Remove the pan from the heat and wash the rice in cold water. Reserve.

Whilst your rice is cooking make your pea sauce. Remove the stems from the mint and place the leaves into a food blender along with the rest of the sauce ingredients and 200ml of cold water. Blitz until the sauce is smooth.

Next fry the shallots. Chop the shallots into thin slices. Heat 6 tablespoons of the sunflower oil in a deep heavy pan over a medium high heat. Once the oil is hot enough, toss in the shallots and fry for about 2 - 3 minutes or until they have begun to brown. Remove the shallots with a slotted spoon and place onto a plate covered with a kitchen towel. Salt immediately.

Finely dice the onion and garlic. Then heat the remaining sunflower oil in a large, deep frying pan over a medium heat. Toss in the cumin and chilli flakes and toast for 1 minute before adding the onion and garlic. Fry for 4 - 5 minutes or until the onion is soft and see-through.

Tip the cooked rice into the pan and increase the heat. Fry for a further 3 - 4 minutes or until the bottom of the rice starts to brown and crisp. At this point pour in the pea sauce and stir into the rice. Heat through the sauce for another couple of minutes and season the rice to taste.

Top and tail your green beans. Bring 200ml of water to the boil and toss in the green beans. Boil vigorously for 2-3 minutes until the beans are soft with a little bite. Once cooked, arrange the beans over the rice and coat with the fried shallots. Sprinkle the sumac over the top of the dish to finish. Serve immediately.