المكونات
- 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
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
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.