Prep: ≤ 35 mins
Cooking Time: 2-3 hrs (*on a high heat setting.)
Type: Main Meal
Tools: Chopping board(s), sharp knife, colander, large/non-stick frying pan, frying spatula, measuring jug, slow cooker
Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & E, carbohydrates, protein, fibre, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, zinc and per serving has a moderate quantity of added sugar, salt and fat!
Pilaf is a simple, global and personalised dish; in fact it’s so simple that you can even cook it perfectly in a slow cooker! Arguably, it may of even cooked better than our stove top variety; sometimes ‘cheaper’ varieties of rice can be a headache! Yes, a simple rice dish (with minimum prep!) that is typically a one-pot meal (sorry about the frying pan!).
Our fluffy Turkish pilaf was cooked in a seasoned broth with tasty mint, cinnamon and chilli and served with some of our delicious ‘crumbled feta‘, a dollop of low-fat houmous and a wedge of pitta bread. Garnish by scattering some lovely and beautiful pomegranate ‘gems’, toasted nuts, tasty dates and a delicious medley of herbs. Serve it in a large bowl and enjoy every delicious spoonful packed full of great Middle Eastern tastes! 🙂
Perhaps this is an ideal dish to add to your weekend planner?! #mealplanning
We hope that you do try this delicious, stress free rice that can be seasoned with any flavour(s) that take you fancy; enjoy it often with spices and seasoning’s from all around the globe!
Have a good weekend everyone and happy cooking!
3 Garlic Clove (fat ones, about 20g!)
180g White Onion
1 Green Chilli (we used a 30g Serrano!)
1 tbsp Rapeseed Oil
2g Dried Mint
3g Ground Cinnamon
¼-½ tsp Salt & Ground Black Pepper
350g Dried Easy Cook Basmati Rice
720g Cooked Chickpeas (*about 3 tins or 360g dried + cooked)
700ml Boiling Vegetable Stock (low-salt/GF if required)
1 tbsp Rose water (*optional)
60g Hazelnuts (or pine nuts)
60g Dried Dates (or your favourite dried fruit)
Fresh Flat Leaf Parsley
100g Pomegranate Seeds
If you fancy it, prepare our ‘crumbled feta‘ first. Cover and refrigerate until the pilaf has finished cooking. Alternatively prepare it the night before; dice and serve it with the cooked rice.
Peel and dice the garlic. Peel and finely chop the onion. Wash the chilli, remove the stem, deseed and then finely chop. Wash, peel, trim the ends and finely cube the carrot.
- Heat some rapeseed oil (or spray some low-fat cooking oil spray) in a non-stick frying pan over a medium-low heat .
- Add the garlic and onion. Gently fry for 1-2 mins or until soft.
- Add the chilli and carrot. Gently fry for a further 2-3 mins or until softened. Tip: Whilst your waiting for the veggies to soften, boil 700ml of water in a kettle (you’ll need this for your stock!).
- Add 2g dried mint 3g ground cinnamon. Season it with ¼- ½ tsp salt and black pepper. Stir to coat.
- Add the rice. Stir to coat. Remove from the heat.
- Transfer the rice mixture into a slow cooker. Add the cooked chickpeas (*drain and wash any tinned varieties before adding!).
2. Prepare the stock; pour it into the slow cooker. Add the rose water (if using). Stir together.
3. Cover with a lid. Cook on a high heat setting for 2-3 hours (NB: ours took 2.5hrs).
4. Fluff the rice grains with a fork just before serving; taste and season as necessary…but try not to eat it all of it straight out of the slow cooker! 😛
Before the rice has finished cooking, prepare some garnishes. Toast some hazelnuts in a dry frying pan over a medium-high heat (and then roughly chop), finely dice some dried fruit (if applicable) and wash/finely chop some fresh dill and/or parsley (if desired).
Serve in a large bowl in addition to the ‘crumbled feta’, houmous (or minty yoghurt!) and pitta bread (if desired). Garnish the rice with nuts, dried fruit, fresh dill and/or parsley.
Refrigerate any leftover rice in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days. Alternatively freeze the rice (without garnishes) in one or more resealable containers; defrost, reheat and consume within 1-2 months.
Refrigerate the ‘crumbled feta’ in a separate air-tight and resealable container; consume within 3-4 days.
NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once.