Ingredients
- Basmati rice 250g
- Brown onion 1
- Garlic 2 cloves
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander ½ tsp
- SpinneysFOOD Fine Turmeric ½ tsp
- SpinneysFOOD Fine Cinnamon ½ tsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Vegetable stock 375ml
- SpinneysFOOD Fresh Coriander A handful
- Dried apricots 25g
- Toasted slivered almonds 25g
- Sultanas 25g
- Fresh apricots 4-6
- Renna grilled aubergines 200g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fresh apricot and aubergine pilaf
Arabic 15 Mins Prep · 30 Mins Cook
- Rinse 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.