Topped with a rich assortment of dried fruits and nuts, this fragrant, eye-catching pilaf is ideal for a big gathering. Serve it alongside lamb, chicken or fish
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Wash the rice in cold water until the water runs clear. Then soak it for at least 30 minutes. Rinse and drain.
Thinly slice 4 red onions.
Heat 60ml of oil in a large non-stick pot over a high heat.
Add the cloves, cardamom seeds, cinnamon stick, bay leaf and peppercorns, and stir continuously for approx. 1 minute until the spices are fragrant. Add the onions, and sauté for approx. 15 minutes on a medium heat, until they have caramelised and developed a rich golden-brown colour.
Add the rice, and stir for a couple of minutes until the grains turn slightly opaque.
Add the stock, salt, white pepper, turmeric and cinnamon, and bring to a boil over a high heat. Cover the pot, reduce the heat and leave to simmer for 30 minutes until the rice is cooked.
Meanwhile, prepare the garnish by thinly slicing the remaining onion. Heat the remaining 125ml of the oil in a medium-sized shallow pan, and fry the onions until golden brown.
To prepare the mixed nuts, fry each type of nut separately in a pan in a drizzle of oil, until the nuts turn pale brown on all sides.
Cut the dried figs and apricots into small cubes.
Combine all the nuts and dried fruits together.
Serve the rice on a platter and top with the crispy onions and mixed nuts.