Chickpea, saffron & cranberry pilau
READY IN 30 minutes SERVES 4-6 VEGETARIAN GLUTEN FREE
1 cup basmati rice, rinsed
and drained well 2 Tbsp ghee or olive oil 1 onion, finely diced 1/2 tsp cumin seeds 1 green chilli, finely chopped (deseeded if less heat is desired) Pinch ground cinnamon 1/2 cup cooked chickpeas 1/2 tsp fine sea salt Big pinch saffron threads, mixed with 2 Tbsp boiling water and set aside for 10 minutes 1/4 cup slivered almonds or cashew nuts, lightly toasted 1/4 cup dried cranberries Large handful coriander
leaves, roughly chopped
1 Bring a large saucepan of lightly salted water to the boil. Add rice and cook for 7 minutes. Drain well, return to the pan, cover tightly with a lid and set aside 15-20 minutes. 2 Heat ghee in a frying pan over medium-high heat. Sauté onion and cumin seeds for 4-5 minutes or until tender and golden. Add chilli, cinnamon and chickpeas and cook, stirring often, for a further 2 minutes. 3 Stir through rice, season with salt and add saffron and its golden water. 4 Serve pilau hot or at room temperature, topped with slivered almonds, cranberries and coriander.