Spiced Persian Pilaf with Pomegranate and Almonds

Name: Spiced Persian Pilaf with Pomegranate and Almonds
Yield: Serves 4
Ingredients: small handful of flatleaf parsley, leaves roughly chopped; seeds of 1 pomegranate; salt and freshly ground black pepper, to taste; 25 g (¾ oz/scant ¼ cup) toasted pine nuts; a good pinch of saffron (if available); 2 spring onions (scallions), chopped; 2 pared strips of lemon zest; 50 g (2 oz/scant ½ cup) raisins or sultanas (golden raisins); 1 cinnamon stick, broken; 3 cardamom pods, crushed; generous knob of Vegan Butter or vegan spread; 50 g (2 oz/½ cup) blanched almonds, whole or flaked (slivered); 300 g (10½ oz/1¾ cups) white basmati rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This beautiful dish is easy to make, light but satisfying to eat and surprisingly filling. I love to serve it simply, with steamed broccoli spears and perhaps some creamy hummus and fresh dates on the side. To make a feast of it, serve with a Middle Eastern fruit platter for dessert, with some good coffee to finish.

Ingredients

300 g (10½ oz/1¾ cups) white basmati rice
generous

Main course
Vegan
Gluten-free
Spicy

Method

Half-fill a large saucepan (with a lid) with water and bring to the boil. Put the rice into a sieve (strainer), rinse quickly under running cold water, then tip the rice into the saucepan. Bring back to the boil and simmer for 7 minutes. For perfect rice, the timing is important. Drain and shake off excess water, but don’t let the rice get too dry.

Rinse and quickly dry the saucepan and

Ingredients

Method

Photos