John Myers
Oriental Fruit and Vegetable Pilaf
The perfect oriental fruit and vegetable pilaf recipe with a picture and simple step-by-step instructions.
- 200 g Rice
- Salt
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 50 g Dried apricots
- 50 g Raisins
- 50 g Dates
- 200 g Seitan
- 1 bunch Parsely
- 5 tbsp Olive oil
- 50 g Almond sticks
- 450 ml Vegetable broth
- 2 tbsp Tomato paste
- 1 tbsp Honey
- 500 g Red pointed pepper
- 400 g Natural yoghurt
- 1 bunch Spring onions
for the spice mix:
- 1,5 tsp Sweet paprika
- 1,5 tsp Ground coriander
- 1,5 tsp Ground cumin
- 0,5 tsp Chilli flakes
- 1 tsp Cinammon
- 2 tsp Ras el Hanout
- Boil the rice in 400 ml salted water over medium heat in a closed saucepan for about 10 minutes. Chop all the dried fruits. Finely dice the onions and garlic.
- Cut the seitan into cubes. Finely chop the parsley. Mix all the spices for the spice mixture.
- Heat 3 tablespoons of oil in a pan and sauté the onions, garlic and seitan for a few minutes. Stir in the almonds and spice mixture. Stir in the tomato paste and sauté briefly. Deglaze with the vegetable stock. Stir in honey.
- Add the rice and let everything simmer over a low heat for about 10-15 minutes until the liquid is absorbed.
- Quarter the pointed peppers lengthways, remove the seeds and simmer them with the remaining oil in a grill pan for about 7 minutes on both sides over medium heat. Then set aside.
- For the dip, mix the yogurt with half of the parsley and salt. Add other herbs or spices as you like.
- Cut the spring onions into fine rings. Fry the rice over high heat for 5 minutes so that a crust forms on the bottom of the pan. Scrape this off with the spatula and turn the rice. Repeat this process a few times until the rice is slightly brown.
- Serve the rice with paprika and yogurt dip.
Facebook Comments