Coloured gold with turmeric and studded with ruby pomegranate seeds, this easy pilaf is fragrant with cinnamon, cardamom and orange zest
- Serves: 6 persons
- 50g unsalted butter
- 1onion, finely chopped
- 2garlic cloves, minced
- 4cardamom pods, lightly bruised
- 1cinnamon stick
- 1tsp ground turmeric
- 250g basmati rice
- 500ml vegetable stock
- 40g pistachios, shelled
- 1large carrot, peeled and grated
- 40g pomegranate seeds
- 2tbsp flat-leaf parsley, roughly chopped
- 1orange, zested
Step 1Melt the butter in a medium heavy-based lidded pan over a medium heat. Once melted, fry the onion and garlic for 3-4 mins until the onion softens. Add the cardamom, cinnamon and turmeric, frying for 1 min until fragrant.
Step 2Add the rice and stir to coat in the onion mixture, cooking for 1 min. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and set aside, covered, for 10 mins.
Step 3Meanwhile, cook the pistachios in a small non-stick frying pan over a medium heat, stirring, for 2 mins or until toasted. Remove from the heat, leave to cool slightly, then chop.
Step 4Remove the lid from the rice and stir in the carrot. Cover and leave for 2 mins before folding in the pistachios, pomegranate seeds, parsley and orange zest. Season lightly, then transfer to a large bowl and serve.