Recipe home
Luxury pilaff
Ingredients
2tbsp light olive oil
1tbsp butter
2 onions, thinly sliced1 red chilli, deseeded and finely sliced
½tsp ground cumin
1tsp ground cinnamon
1 cinnamon stick
½tsp cardamom seeds, crushed
2 garlic cloves, crushed
200g (7oz) cherry tomatoes
200g (7oz) frozen peas
100g (3½oz) sultanas or raisins
350g (12oz) basmati rice
750ml (1¼pt) vegetable stock
4tbsp chopped flat-leaf parsley
50g (2oz) feta cheese, crumbled
50g (2oz) toasted pine nuts
Greek yoghurt, to serve
This dish makes a wonderful vegetarian main course – just serve with a dollop of thick Greek yoghurt on the side
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Method
Heat the oil and butter in a frying pan and fry the onions until soft. Stir in the chilli, spices and garlic and cook for 3 minutes. Stir in the cherry tomatoes, peas and sultanas or raisins and mix well.
Add the rice and stir to coat. Pour in the stock and season. Bring to the boil, then reduce to a simmer, cover and cook for 20 minutes until all the liquid has been absorbed and the rice is tender. Do not stir.
Gently stir in the parsley, feta and pine nuts. Serve with the Greek yogurt on the side.
Comments
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