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Pilaf with vermicelli, chickpeas, apricots and pistachios

Recipe from: 7 September 2010

Ingredients 7
Servings 4
Time 5 mins


  • 2
    shallots, sliced
  • 20
    clarified butter and ghee
  • 80
  • 100
    cooked chickpeas
  • 80
    dried apricots, chopped
  • 400
    vegetable stock
  • 80
    pistachios, roughly chopped


37 mins
In a saucepan, sauté the shallots in the butter for 2 minutes on a medium heat.
Add the vermicelli and, continually stirring cook until golden, keeping an eye on it because this happens pretty quickly.
Add the chickpeas, the apricots and the rice, making sure the rice is well coated with the butter.
Pour in the stock and bring to the boil.
Reduce to a simmer, season and cover with a lid.
Cook on a low heat for 15-20 minutes, without stirring.
Have a look from time to time to see if you need to add a little more liquid.

When the rice is cooked, add the pistachios and turn off the heat.
Cover the saucepan with a clean cloth and replace the lid.
Allow to rest for 15-20 minutes - this will allow the rice to cook further while becoming lovely and fluffy.


Read more on: starch  |  sauté

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