Pilaf (or pilau) is a Middle Eastern and Indian rice dish where the grain is browned in oil or butter and then cooked in stock with lots of herbs and spices. To finish the meal, you can add a plant based protein or meat to it.
- 1 tbsp oil
- 200g long grain rice
- 1 cinnamon stick
- 1 cardamom pod, crushed
- 1/2 tsp ground turmeric
- 750ml vegetable stock
- 50g raisins
- 1 tbsp oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tbsp harissa paste
- 125g dried apricots, roughly chopped
- 2 large carrots, sliced
- 1 red pepper, deseeded and sliced
- 240g chickpeas, drained and rinsed
- 250g cherry tomatoes
- Zest of 1 large orange
- 15g flaked almonds
- 2 tbsp fresh coriander, chopped
- Salt & pepper
- Heat the oil in a large pan. Add the rice, cardamom, cinnamon and turmeric. Cook and stir for one minute. Add in half of the stock and the raisins. Bring to a boil, then reduce the heat, cover and simmer for 20 minutes.
- While the rice is cooking, heat the oil in another pan. Add in the onion and cook at medium heat to let it soften for 5 minutes. Add in the garlic, ground cumin and harissa paste, then cook for another minute.
- Add apricots, carrots and peppers to the pan and stir. Pour in the rest of the stock and bring to the boil. Add black pepper, cover and let it simmer for 15 minutes.
- Add the chickpeas and cherry tomatoes, cook for a further 10 minutes until the vegetables are just cooked.
- During this time, lightly toast the flaked almonds.
- Stir the orange zest into the rice. Transfer the rice to a serving bowl, spoon over the vegetables. Sprinkle over the toasted almonds and the chopped coriander. Serve.
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