Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

Another recipe with many variations. Different nuts can be used-pine kernels are a favourite choice. Sultanas make a substitute for raisins, and saffron will give a better colour and flavour than turmeric. For a plain Pilaff, omit spice, almonds and raisins. Bulghur can be substituted for rice. Serve as an accompaniment to grilled or stewed meat.

Ingredients

Method