Name: Jewel pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-8 people servings
Cuisine: Ingredients
Ingredients: 30 ml fresh chillies 573; 30 ml butter; 500 ml rice basmati; 500 ml water; 5 ml salt; 1 lemon juice only; 100 g almonds flaked; 1 lemon juice only; handful fresh flat leaf; fresh parsley chopped

Recipe Disclaimer

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Ingredients (10)

30 ml	fresh chillies — 573
30 ml	butter
500 ml	rice — basmati
500 ml	water
5 ml	salt
1	lemon — juice only

TO FINISH

100 g	almonds — flaked
1	lemon — juice only
handful	fresh flat leaf
	fresh parsley — chopped

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Method:

1 Heat the oil and butter in a deep saucepan.

Add half the rice and stir-fry for 10 minutes, then add the
rest of the rice, along with the water and salt. Stir and leave to simmer until
all the water has been absorbed.

2 Add a little water at a time if needed until the
rice is cooked – but not too much as the rice will go mushy.

3 TO FINISH Heat a dry pan and toast the almond
flakes until golden. Remove from the pan and set aside to cool.

4 Season the rice with lemon juice. Mix in the
toasted almonds, parsley and pomegranate seeds, cranberries or sultanas.

TIP

Add a can of drained chickpeas or lentils to the rice to
give the dish more substance. You can use toasted sunflower seeds instead of
the almond flakes if you like.