Nut dusted pilaf/pilau
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 8-10 portions |
Ingredients
- to serve dried apricots
- 70 ml canola oil
- 170 g raisins
- large pinch nutmeg, grated
- large pinch black peppercorns
- 10 cardamom seeds
- 1 tbsp coriander seeds
- 10 g cumin seeds
- 300 g potatoes, sliced 5mm thick
- 15 g pistachio nuts, finely sliced and toasted
- 15 g almond, flaked and toasted
- 800 ml free range chicken stock / homemade stock
- 150 g red pepper, seeded and cubed
- 200 g carrots, chopped in small blocks
- 1/2 tsp salt
- 100 g red onion, finely sliced
- 50 g butter
- 65 ml boiling water
- 4 tbsp brown sugar
- a large pinch saffron
- 400 g brown basmati rice
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Cooking Instructions
- Wash the rice in several changes of water, to remove any outside starch. Drain.
- Make the spice blend: toast the spices for a few minutes in a hot pan, until they start to release their aromas. Allow to cool and grind in a spice grinder or mortar and pestle.
- Warm the saffron strands in a hot pan without burning them, then crush it in a mortar and pestle with ½ tsp of the sugar. Dissolve the mixture in the boiling water. Leave this mixture aside for 30 minutes.
- Gently fry the currents in butter for 1 minute and set aside.
- In a large pot or frying pan melt the remaining butter and add the canola oil.
- Add the onions and fry them until they start to brown. Then add the spice mixture and salt and cook for a few minutes without burning.
- Sprinkle over the remaining sugar and when this dissolves, add the rice and coat well in the spiced butter. Stir in the golden raisins, carrots and red pepper, coating everything with the spice mixture.
- Pour over the chicken stock and bring to a boil. Cook rapidly uncovered for 20 minutes until the broth is absorbed.
- Spray and cook the bottom of another pot and line with the potato slices. Spoon the rice mixture in a pyramid shape on top of the potatoes.
- Cover with a clean cloth under the pot’s lid and steam on the lowest heat for another 15-20 minutes. Remove it from the heat and let it continue to cook in its own steam for another 15 minutes.
- Lift out a ladle full of the rice and blend it with the saffron water. Warm it up separately and keep it aside for garnish.
- Toast the almonds and pistachio nuts in the oven until golden.
- To serve: loosen the rest of the rice using a fork and spoon it onto a serving platter in a pyramid. Sprinkle with the saffron rice, nuts and currants and garnish with the crisp potato slices.
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