Jewelled pilaf
Coloured gold with turmeric and studded with ruby pomegranate seeds, this easy pilaf is fragrant with cinnamon, cardamom and orange zest
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
Step 1
Melt 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 2
Add 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 3
Meanwhile, 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 4
Remove 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.