A recipe from Stevie Parle.
Ingredients
- 100 g cashew kernels
- 2 medium onions sliced thinly
- 75 g butter
- 1 large cauliflower with a few leaves attached (1.4kg unprepared weight)
- 300 g basmati rice rinsed and drained
- 2 tbsp baharat
- 1 cinnamon stick
- 150 g frozen peas
- To serve:
- 1 garlic clove peeled
- 300 ml full-fat natural yogurt
- 15 g flat leaf parsley leaves chopped
- 15 g mint leaves chopped
- Seeds from 1 pomegranate
Servings:
Instructions
- Preheat the oven to 180°C, fan 160°C, gas 4. Tip the cashews onto a baking tray and toast in the oven for 6-8 minutes until golden, cool slightly then chop roughly.
- In a large saucepan, fry the onions in the butter, very slowly, for about 10 minutes. Add half the cashews and some seasoning. Fry gently for another 5 minutes or until the onions are soft and golden.
- Break the cauliflower into florets, keeping the small tender leaves attached.
- Turn up the heat under the onions and add the cauliflower. When it is coated in the onions, add the rice, 2 teaspoons salt and the spices and fry until sizzling. Cover with 750ml boiling water, bring to the boil and stir to break up any clumps of rice.
- Cover the rice with a piece of baking paper and the lid, then reduce the heat to a lower setting and cook for 10 minutes.
- Remove the lid and paper and stir in the peas. Replace the lid and leave the pilaf undisturbed for 5 minutes, off the heat.
- Crush the garlic with a little salt and mix it into the yogurt. When the pilaf has rested, remove the lid and fluff it up with a fork. Add the herbs, and the reserved cashews and serve with the yogurt and pomegranate seeds.
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