Orange, pomegranate, and pistachio pilaf

Orange, pomegranate, and pistachio pilaf

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

This three-step rice dish is perfect for sharing and can be served hot or cold, making it the perfect lunch or sharing dish. It has layers of flavour, colour, and textures amongst the humble basmati rice.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 red onion, finely chopped
250g extra-long-grain basmati rice
600ml hot vegetable stock
2 teaspoons harissa paste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 pomegranate
1 unwaxed orange
handful shelled pistachios
generous handful fresh flat-leaf parsley
pinch sea salt

Method

  1. In a large pan, heat the oil over a medium heat. Add the onion to the pan and cook for 2 minutes until softened but not browned.
  2. Add in the rice and coat in the onion oil mixture. Pour in the vegetable stock and increase the heat to medium-high.
  3. Spoon in the harissa, cumin, and turmeric and cook for 10 minutes until the stock has absorbed, stirring frequently to prevent sticking.
  4. In the meantime, halve the pomegranate and scoop out the seeds, reserving them in a bowl. Halve the orange and roughly chop the pistachios and parsley.
  5. Remove the pilaf from the heat and stir through the pomegranate seeds, pistachios, and parsley. Squeeze over the orange juice. Season with sea salt.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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