Luxury pilaff

Serves: 4

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 2 tablespoon(s) light olive oil
• 1 tablespoon(s) butter
• 2  onions, thinly sliced1 red chilli, deseeded and finely sliced
• ½tsp ground cumin
• 1 teaspoon(s) ground cinnamon
• 1  cinnamon stick
• ½tsp cardamom seeds, crushed
• 2  garlic cloves, crushed
• 200 gram(s) cherry tomatoes
• 200 gram(s) frozen peas
• 100 gram(s) (3½oz) sultanas or raisins
• 350 gram(s) basmati rice
• 750 ml (1¼pt) vegetable stock
• 4 tablespoon(s) chopped flat-leaf parsley
• 50 gram(s) feta cheese, crumbled
• 50 gram(s) toasted pine nuts
• Greek yoghurt, to serve

Method

1. 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.
2. 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.
3. Gently stir in the parsley, feta and pine nuts. Serve with the Greek yogurt on the side.

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