TIP

Try dried cranberries instead of currants. Toss leftover pilaf with salad leaves and lemon juice and serve cold.

occasionally, for about 2 to 3 minutes, or until vegetables are tender. Stir in currants. Season with salt and pepper.

5 To make minty yoghurt, combine yoghurt and mint in a small bowl. Mix well.

6 Serve pilaf with minty yoghurt. Garnish with mint.