Pistachio Pilaff

(pic : taste)

Ingredients :

3 onions
4 tbsp olive oil
2 garlic cloves, crushed
2.5 cm / 1 in piece fresh root ginger, grated
1 green chili, chopped
2 carrots, coarsely grated
225 gr basmati rice, rinsed
quarter tsp saffron threads, crushed
2 cups stock
5 cm / 2 in cinnamon stick
1 tsp ground coriander
75 gr fresh pistachios
450 gr fresh leaf spinach
1 tsp garam masala
salt and ground black pepper
tomato salad, to serve




How To Make :

1. Coarsely chop two of the onions. Heat half the oil in a large pan and cook the chopped onions with half the garlic, the ginger and the chili for 5 minutes, until softened.

2. Mix in the carrots and rice, cook for 1 more minute and then add the saffron, stock, cinnamon and coriander. Season well. Bring to the boil, then cover and simmer gently for 10 minutes without lifting the lid.

3. Remove from the heat and leave to stand, uncovered, for 5 minutes. Add the pistachios, mixing them in with a fork. Remove the cinnamon stick and keep the rice warm.

4. Thinly slice the third onion and cook in the remaining oil for about 3 minutes. Stir in the spinach. Cover and cook for another 2 minutes.

5. Add the garam masala powder. Cook until just tender, then drain and coarsely chop the spinach.

6. Spoon the spinach around the edge of a round serving dish and pile the pilaff in the center. Serve immediately with a tomato salad.

Source : Lucia Perez