Jewelled pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Skip to ingredients
Showing items 1 to 3 of 6
- 50g unsalted butter
- 1 onionfinely chopped
- 2 garlic clovesminced
- 4 cardamom podslightly bruised
- 1 cinnamon stick
- 1 tsp ground turmeric
- 250g basmati rice
- 500ml vegetable stock
- 40g pistachiosshelled
- 1 large carrotpeeled and grated
- 40g pomegranate seeds
- 2 tbsp flat-leaf parsleyroughly chopped
- 1 orangezested
Nutrition: Per serving
- kcal284
- fat10.5g
- saturates4.8g
- carbs39.7g
- sugars4.8g
- fibre3.4g
- protein5.8g
- salt0.2g
Method
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.
