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Persian Pilaf with Almonds and Mixed Fruit

Make Persian Pilaf with Almonds and Mixed Fruit at home with Butter, Onion, Green Pepper Seeded And Roughly Chopped, Turmeric, and Salt. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 3 oz
• 1
• 1
• 1/2 tsp
• 1 tsp
• 6 oz
• 3 oz
• 1 1/2 pt
• 4 oz

Method (preview)

1. 1

   In a medium-sized saucepan, melt the butter over moderate heat.

2. 2

   When the foam subsides, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown and the green pepper is soft.

3. 3

   Stir in the turmeric and salt. Add the apricots and sultanas or seedless raisins and cook, stirring constantly, for 2 minutes.

4. 4

   Add the rice and cook, stirring constantly, for 5 minutes. Pour in the chicken stock.

5. 5

   When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the pilaf for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed.

6. 6

   Stir in the toasted almonds.

7. 7

   Spoon the pilaf on to a warmed serving platter and serve immediately.

8. 8

   Alternatively, cover the pan tightly and put it in a warm oven until you are ready to serve it.

9. 9

   Persians are known to cook with dried fruits and fruit syrups.

10. 10

    Here is an elegant yet simple Persian Pilaf.

11. 11

    Serve with raita and vegetarian or non- vegetarian kebabs.

12. 12

    This recipe is easy to make, and quick to prepare.

13. 13

    Contributed to the FareShare Gazette by Chupa; 16 March 2007. www.fareshare.net