Pilaf With Saffron And Pickled Walnuts
|Saffron strands||1 Teaspoon|
|Pine nuts||1 1⁄2 Ounce (40 Gram, 1/2 Cup)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), crushed|
|Ground allspice||1⁄4 Teaspoon|
|Fresh ginger root||1 1⁄2 Inch, grated|
|Long grain rice||8 Ounce (225 Gram, Generous 1 Cup)|
|Vegetable stock||1⁄2 Pint (300 Milliliter, 1 1/4 Cups)|
|Pickled walnuts||2 Ounce, drained and roughly chopped (50 Gram, 1/2 Cup)|
|Raisins||1 1⁄2 Ounce (40 Gram, 1/4 Cup)|
|Chopped parsley/Fresh coriander||45 Milliliter (3 Tablespoon)|
|Ground black pepper||To Taste|
|Parsley/Coriander||1 Tablespoon (Garnish)|
|Natural yogurt||1⁄2 Cup (8 tbs) (To Serve)|
1. Put the saffron in a bowl with 15 ml / 1 tbsp boiling water and leave to stand. Heat a large frying pan and dry-fry the pine nuts until they turn golden. Set them aside.
2. Heat the oil in the pan and fry the onion, garlic and allspice for 3 minutes. Stir in the ginger and rice and cook for 1 minute more.
3. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 15 minutes until the rice is just tender.
4. Stir in the saffron and liquid, the pine nuts, pickled walnuts, raisins and parsley or coriander. Season to taste with salt and pepper. Heat through gently for 2 minutes. Garnish with parsley or coriander leaves and serve with natural yogurt.