Carrot and cardamom pilaf
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 12 young carrots
- olive oil
- a large pinch garam masala
- 2 onions, finely sliced
- butter
- 2 pods cardamom, broken open and seeds lightly crushed
- a pinch saffron
- 300g basmati rice
- 450ml vegetable stock, hot
- 60g flaked almonds, toasted
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the carrots in a little oil and a pinch of garam masala and season well, then tip them onto an oven tray and roast them for 15 minutes, or until they’re cooked through, then halve them lengthways.
- STEP 2
Meanwhile, fry the onions in oil until golden and meltingly soft. Add a knob of butter, stir in the cardamom and saffron and fry for a minute, then stir in the rice. Season well, then add the stock, bring to a simmer and put a tightly-fitting lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed. Stir through the carrots and sprinkle over the almonds.
