Fresh apricot and aubergine pilaf

Fresh apricot and aubergine pilaf

Arabic
15 mins Prep · 30 mins Cook

"This pilaf, with its sweet-sour-spicy flavours, would make a perfect side to barbecued lamb, chicken,

or fish"

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine Arabic
Diet Vegan
Preparation Easy

Cooking Instructions

Download PDF
1

Rinse the rice under cold water until the water runs clear. Set aside.

2

Finely chop the onion. Crush the garlic.

3

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.

4

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.

5

Chop the fresh coriander and dried apricots. Scatter both over the rice along with the slivered almonds and sultanas.

6

Spoon the pilaf onto a large platter. Quarter the fresh apricots and place on top of the rice along with the aubergine.