Rice pilaf with raisins, pine nuts, preserved lemon and herbs

Name: Rice pilaf with raisins, pine nuts, preserved lemon and herbs
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 cloves garlic, finely chopped; 1 medium-size onion, finely chopped; 75 g/2½ oz ghee; 40 g/1¼ oz raisins; 40 g/1¼ oz pine nuts, lightly roasted; 200 g/6½ oz basmati rice; 1 stick of cinnamon; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon chopped mint leaves; 2 teaspoons chopped flat-leaf parsley; 500 ml/16 fl oz water; 2 teaspoons chopped chervil; 1 teaspoon chopped coriander/cilantro/Chinese parsley leaves; 4 teaspoons diced rind/zest of Preserved Lemon; 1 teaspoon chopped coriander/cilantro/Chinese parsley leaves; 1 teaspoon chopped coriander/cilantro/Chinese parsley leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

75 g/2½ oz ghee
1 medium-size onion, finely chopped

Australian
Oceania
Australia
Preserve
Side dish
Gluten-free
Vegetarian

Method

Heat ghee in a large pan and cook onion and garlic over moderate heat for about 3 minutes, or until softened.
Add cinnamon stick and rice and stir to coat with onion mixture. Add pine nuts, raisins and water.
Cover pan with a lid, reduce heat to low and simmer for 15—20 minutes, or until liquid has been absorbed and rice is cooked. Remove cinnamon sti