"This pilaf, with its sweet-sour-spicy flavours, would make a perfect side to barbecued lamb, chicken,
or fish"
Ingredients
Cooking Instructions
Download PDFRinse the rice under cold water until the water runs clear. Set aside.
Finely chop the onion. Crush the garlic.
Heat the oil in a large pan. Add the onion and sauté until softened. Add the garlic and sauté for an additional 1-2 minutes. Stir in the cumin, coriander, turmeric, cinnamon, salt and pepper. Cook for 1-2 minutes until fragrant.
Add the rinsed basmati rice to the pan, stirring to coat the grains with the spices. Pour in the vegetable broth and bring the mixture to a boil. Reduce to a low heat, cover and simmer for 15-18 minutes, or until the rice is tender and liquid is absorbed. Fluff the pilaf with a fork.
Chop the fresh coriander and dried apricots. Scatter both over the rice along with the slivered almonds and sultanas.
Spoon the pilaf onto a large platter. Quarter the fresh apricots and place on top of the rice along with the aubergine.
