As we enter the festive season, I'm already inundated with requests to attend bring and share suppers. So I make it my mission to take something that will wow.
I love creating a dish that everyone can tuck into, with little formality which celebrates great flavours. Of course it has to be simple to prepare too.
Pilaf is an easy to prepare dish; simply use the right type of rice and you'll have a winner. Go for a long grain basmati rice, such as Tilda Grand Biryani to keep the grains separated. That's what makes the perfect pilaf.
Flavours of cumin, turmeric and harissa are smokey next to the fresh, crisp pomegranate, crunchy pistachio and tangy orange. The perfect sharing dish, served hot or cold.
Serves 4-6
Ingredients
2 tbsp olive oil
1 red onion, chopped finely
250g extra long grain basmati rice (I use Tilda Grand Biryani)
600ml vegetable stock
2 tsp harissa
1 rounded tsp cumin
1 tsp turmeric
Seeds of 1 pomegranate
Juice of 1/4 an unwaxed orange
Handful of pistachios, shelled and chopped roughly
Generous handful of flat- leaf parsley, chopped roughly
Pinch of sea salt
Method
1. In a large pan, heat the olive oil and onion over a medium heat for 2-3 minutes until the onion is softened but not browned.
2. Add the rice and stir to coat in oil. Pour in the stock, reduce the heat slightly and cook for 10 minutes, stirring frequently. Stir through the harissa, cumin and turmeric and cook for a further 3-4 minutes until all the liquid is absorbed and the grains remain separate.
3. Stir through the pomegranate, freshly squeezed orange juice, pistachios and parsley until evenly distributed. Sprinkle with sea salt to taste.
Enjoy!
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