A brown bowl of yellow Jewelled carrot and pistachio pilaf with a large serving spoon

Jewelled pilaf

Name: Jewelled pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 6 as a side
Ingredients: 50g unsalted butter; 1 onion finely chopped; 2 garlic cloves minced; 4 cardamom pods lightly bruised; 1 cinnamon stick; 1 tsp ground turmeric; 250g basmati rice; 500ml vegetable stock; 40g pistachios shelled; 1 large carrot peeled and grated; 40g pomegranate seeds; 2 tbsp flat-leaf parsley roughly chopped; 1 orange zested

Nadine Brown

Published: November 28, 2022 at 12:11 PM

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Serves 6 as a side

Easy

Prep: 10 mins

Cook: 30 mins

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Coloured gold with turmeric and studded with ruby pomegranate seeds, this easy pilaf is fragrant with cinnamon, cardamom and orange zest

Vegetarian

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Make this colourful jewelled pilaf, then check out our healthy chicken pilaf traybake, buttery mushroom and spinach pilaf, yellow rice and more basmati rice recipes.

Ingredients

Nutrition

50g unsalted butter
1 onion

finely chopped
2 garlic cloves

minced
4 cardamom pods

lightly bruised
1 cinnamon stick
1 tsp ground turmeric
250g basmati rice
500ml vegetable stock
40g pistachios

shelled
1 large carrot

peeled and grated
40g pomegranate seeds
2 tbsp flat-leaf parsley

roughly chopped
1 orange

zested

Nutrition: Per serving

kcal284
fat10.5g
saturates4.8g
carbs39.7g
sugars4.8g
fibre3.4g
protein5.8g
salt0.2g

Method

step 1

Melt the butter in a medium heavy-based lidded pan over a medium heat. Once melted, fry the onion and garlic for 3-4 mins until the onion softens. Add the cardamom, cinnamon and turmeric, frying for 1 min until fragrant.
step 2

Add the rice and stir to coat in the onion mixture, cooking for 1 min. Add the stock and bring to the boil. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and set aside, covered, for 10 mins.
step 3

Meanwhile, cook the pistachios in a small non-stick frying pan over a medium heat, stirring, for 2 mins or until toasted. Remove from the heat, leave to cool slightly, then chop.
step 4

Remove the lid from the rice and stir in the carrot. Cover and leave for 2 mins before folding in the pistachios, pomegranate seeds, parsley and orange zest. Season lightly, then transfer to a large bowl and serve.

Check out more of our best basmati rice recipes

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Nadine Brown

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