Secrets from 1001 Nights

Ingredients for 4 servings:

• 3 garlic cloves
• 2 carrots
• 1 bunch of spring onions
• 1 m.-large eggplant(s)
• 3 small zucchini
• 2 peppers, fresh
• 6 apricots, dried (or fresh, according to taste)
• 4 tbsp oil, neutral
• 30 g butter
• 300 g rice (long grain rice)
• 1 pinch of salt
• 1 pinch(s) pepper, freshly ground
• 1 pinch ground cumin, cinnamon, cardamom, allspice and nutmeg
• 1 orange(s), juice and peel
• 600 ml vegetable stock
• 2 tbsp pistachios and almonds, chopped
• 200 g yogurt (full milk)
• 10 fresh mint leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pilaf (Oriental rice dish)

Peel the garlic and carrots, trim the remaining vegetables, and dice them along with the apricots. Heat the oil and butter in a roasting pan and fry the vegetables and apricots. Add the rice and sauté. Add the spices (1 pinch each of ground cumin, cinnamon, cardamom, allspice, and nutmeg), orange juice, and orange zest, and pour in the broth. Bring to a boil, then cover and simmer over low heat for about 15 to 20 minutes. Toast 2 tablespoons each of pistachios and almonds in a little oil and sprinkle over the pilaf, fluffed with a fork. Mix the yogurt with the chopped mint leaves and serve.