This pilaf is our favourite way to have a rice dish, it is tasty, nutty and very moreish. We have this as an accompaniment to our main meal dishes when friends come round to eat which will often be a pomegranate chicken base, venison kofta style meatballs or for roasted butternut squash and halloumi. If we have vegetarians we will omit the chicken stock / bone broth with just a vegetable bouillon.
We don’t worry about making too much as although it usually goes, but any left overs are a very welcome cold lunch the next day.
The Mighty Almond and Raisin Pilaf
- 300g Basmati Rice
- 1 large onion
- 3 Tbsp sunflower oil
- 100g Flaked Almonds
- 750ml chicken bone broth, chicken stock or vegetable boullion
- 1/2 tsp ground allspice
- 1 teaspoon cinnamon
- salt & pepper
- 3 Tbsp currants or small raisins
- 60-75g butter
- Step 1 Wash the rice thoroughly, or let it soak for 10 mins and then rinse and strain.
- Step 2 In a large frying pan, fry the onion on a low heat in the oil until soft & golden.
- Step 3 Add the almonds and stir until lightly coloured.
- Step 4 Add the rice & stir over a moderate heat until covered in oil.
- Step 5 Then add the bone broth or stock and stir in the allspice and cinnamon. Add the salt and pepper to taste depending on how much salt you have in the stock. Add the currants or raisins.
- Step 6 Bring to the boil, then simmer, covered and undisturbed over a low heat for about 15 mins or until the rice is tender & the water has been absorbed.
- Step 7 Add extra water if necessary
- Step 8 When ready stir in the butter.
- Step 9 We serve hot or cold, depending on when the rest of the food s ready. We often make this in advance, so it makes the preparation of the rest of the meal really easy.