Persian Millet Pilaf

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A classic Middle-Eastern dish. Millet has a pleasant nutty flavour, so it goes well with any other dish containing nuts. Alternatively, try serving it with a layered terrine as shown.


  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 150 g/6 oz/¾ cup millet
  • 4 courgettes/zucchini, thinly sliced
  • 2 onions, thinly sliced
  • 2 green peppers, cored, seeded and sliced
  • 50 g/2 oz/½ cup toasted almonds, chopped
  • 3 tablespoons mint, chopped
  • juice and zest of 1 lemon seasoning to taste


    Heat half the oil in a large pan and add the garlic and millet. Cover with boiling water and simmer for 20 minutes, adding a little more water if it looks like drying out. Meanwhile, heat the rest of the oil in another pan and add the vegetables. Cover and simmer until just soft. When the millet is cooked, stir in the vegetables and the remaining ingredients. Stir well and heat for a second before serving.