Basmati and Nut Pilaff
Serves 4
INGREDIENTS
15-30ml/1-2 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 large carrot, coarsely grated
225g/8oz/generous 1 cup basmati rice, soaked
5ml/1 tsp cumin seeds
10ml/2 tsp ground coriander
10ml/2 tsp black mustard seeds (optional)
4 green cardamom pods
450ml/3/4 pint/scant 2 cups vegetable stock or water
1 bay leaf
75g/3oz/3/4 cup unsalted walnuts and cashew nuts
salt and ground black pepper
fresh parsley or coriander (cilantro)
sprigs, to garnish
Basmati and Nut Pilaff
Heat the oil in a large, shallow frying pan. Add the onion, garlic and carrot and cook over a low heat, stirring occasionally, for 3-4 minutes,
until softened. Thoroughly drain the rice and then add to the pan with the cumin seeds, ground coriander, black mustard seeds and cardamom
pods. Cook for 1-2 minutes more, stirring constantly to coat the grains in oil.
Pour in the stock or water, add the bay leaf and season well. Bring to the boil, lower the heat, cover and simmer very gently for 10-12 minutes.
Remove the pan from the heat without lifting the lid. Leave to stand for about 5 minutes, then check the rice. If it is cooked, there will be
small steam holes on the surface of the rice. Remove and discard the bay leaf and the cardamom pods.
Stir in the nuts, taste and adjust the seasoning if necessary. Spoon on to a warm platter, garnish with the parsley or coriander and serve.
Tags: Basmati and Nut Pilaff, Vegetarian
