Baked peppers with chickpea and apricot pilau and smoked almond dukkah

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Preparation info
  • Serve

    4

    • Difficulty

      Medium

Appears in

By Paul Gayler

Published 2006

  • About

An excellent dish packed full of energy and flavour with its roots in the Middle East. The use of smoked almonds for the dukkah - a spiced seasoning popular in Egypt - adds a wonderful smoky overtone to the dish. I suggest serving the peppers on a bed of buttered garlic spinach and roasted squash.

Ingredients

  • 400 ml good vegetable stock
  • good pinch of saffron
  • 175 g

Method

Preheat the oven to 220°C/400°F/gas mark 6. Gently heat the vegetable stock in a pan and infuse the saffron in it for 4-5 minutes. Add the rice and simmer, covered, for 20-25 minutes or until the rice is tender and all the stock has been absorbed.

Heat