jewelled fruity spicy pilaf
How to make jewelled fruity spicy pilaf recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon saffron threads
1 litre (1¾ pints) hot vegetable stock
400 g (13 oz) basmati rice
1 tablespoon olive oil
1 tablespoon butter
3 shallots, finely chopped
2 garlic cloves, finely chopped
4 cardamom pods, lightly bruised
2 whole cloves
2 cinnamon sticks
2 teaspoons cumin seeds
2 carrots, peeled and finely diced
4 tablespoons chopped dill
300 g (10 oz) podded soya beans
100 g (3½ oz) golden sultanas
100 g (3½ oz) dried cranberries
seeds from 1 ripe pomegranate
50 g (2 oz) slivered pistachio nuts
salt and pepper
Method:
Add the saffron to the hot stock and set aside.
Rinse the rice in cold running water and leave to drain.
Heat the oil and butter in a heavy-based saucepan and stir-fry the shallots and garlic for 1–2 minutes over a medium heat.
Add the cardamom pods, cloves, cinnamon sticks, cumin seeds, rice and carrots and stir to mix well. Add the stock mixture along with the dill, season and bring up to the boil. Stir in the soya beans, golden sultanas and dried cranberries. Cover tightly and reduce the heat to low.
Cook for 10–12 minutes without lifting the lid.
Remove from the heat and allow to stand, undisturbed, for 10 minutes.
Remove the lid (the liquid should have been completely absorbed), stir in the pomegranate seeds and pistachio nuts and serve immediately.
For fruity spiced couscous, place 400 g (13 oz) cooked couscous in a wide bowl with 1 finely julienned carrot, 2 finely sliced shallots, 100 g (3½ oz) golden sultanas, 100 g (3½ oz) chopped dill and 100 g (3½ oz) pomegranate seeds.
Whisk together 6 tablespoons olive oil with the juice of 1 orange, 1 teaspoon each of ground cinnamon and cumin and pour over the couscous mixture. Season, toss to mix well and serve. Total cooking time 10 minutes.
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