"This pilaf, with its sweet-sour-spicy flavours, would make a perfect side to barbecued lamb, chicken,
or fish"
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 4 |
| مطبخ | العربي |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل 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.
