Saffron Pea Pilaf
|Brown rice||225 Gram|
|Olive oil||1 Tablespoon|
|Flaked almonds||25 Gram|
|Walnut halves||8 , roughly chopped|
|Dried apricots||8 , diced|
|Cinnamon stick||2 1⁄2 Centimeter|
|Saffron strands||1⁄2 Teaspoon, soaked in a little warm water|
|Onions spring||4 , thinly sliced|
|Freshly ground black pepper||To Taste|
|Vegetable stock/Chicken stock||1 Liter|
|Podded peas||375 Gram (Fresh Or Frozen)|
|Chopped coriander||3 Tablespoon|
Rinse the rice with cold water, then drain and set aside.
Heat the olive oil and margarine in a large heavy-based pan that has a tight-fitting lid.
Add the almonds, walnuts, raisins and apricots and cook for about 5 minutes until the nuts are golden brown and the raisins are plumped up, stirring occasionally and taking care that nothing burns.
Remove the fruit and nuts with a slotted spoon and set aside.
Add the cloves, cardamom pods and cinnamon stick to the pan.
Cook gently for a minute or two until they become aromatic, stirring continuously.
Add the drained rice to the pan and cook for 2 minutes, stirring to ensure all the rice grains are coated, then stir in the saffron mixture, the spring onions and 1/2 teaspoon pepper.
Pour in the stock, bring to the boil, then reduce the heat, cover and simmer for 45 minutes or until the rice is fluffed up and completely tender.
Add more stock as necessary, but remember it should end up quite dry.
When the pilaff has nearly finished cooking, place the peas in a pan of boiling water and simmer for 2-3 minutes until tender, then drain.
Remove the pilaff from the heat and add the peas, fruit and nut mixture and the coriander.
Gently fold in using a large metal spoon until well combined.
Season with black pepper to taste and serve hot.