Rice with pumpkin and prunes

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

Dishes of rice lightly sweetened with fruit, nuts and rose water originated in Persia and the Middle East, from where they spread with the Moors to Spain and from there to Latin America. Some are baked, others cooked as pilafs, as is this one.


  • 3 tablespoons olive oil or butter
  • 50 g flaked almonds
  • 300


Heat 1 tablespoon of the oil or butter in a small pan and fry the almonds, stirring, until they turn golden. Remove them and set aside to drain on kitchen paper. Measure the volume of rice; you will need 1½ times that volume of water.

Heat the remaining oil or butter in a large pan, a