Chick­pea, saf­fron & cran­berry pi­lau


Taste - - Eat Vegetarian Feast -

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.

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