PILAF WITH SAFFRON & PICKLED WALNUTS

PILAF WITH SAFFRON & PICKLED WALNUTS

PICKLED WALNUTS HAVE A WARM,TANGY FLAVOR THAT IS LOVELY IN RICE DISH.THIS PILAF IS INTERESTING ENOUGH TO SERVE ON ITS OWN. 

INGREDIENTS

1 tsp saffron strands

40 g pine nuts

 3 tsp olive oil

1 large onion,chopped

3 garlic cloves,crushed

4 cm/1½  in piece fresh root ginger grated

1/4 tsp ground allspice

225 g long grain rice

300 ml vegetable stock

40 g raisins

50 g  pickled walnut,

drained and roughly chopped

3 tbsp roughly chopped parsley or

fresh coriander

salt and freshly ground black pepper

parsley or coriander. to garnish

Greek style yogurt. to serve

METHOD

1.Put the saffron in a bowl with 15 ml /1 tbsp boiling water and leave stand. Heat a large frying pan and dry fry the pine nuts until they turn golden. set them aside.

2.Heat the oil the pan and fry the onion, garlic and allspice for 3 minutes. Stir in the ginger and rice and cook for 1 minute.

3.Add the stock and bring to the boil. Reduce the heat,cover and simmer gently for 15 minutes, until the rice is just tender.

4.Sir in the and saffron and liquid, along with the fried pine nuts,pickled walnuts,raisins and chopped parsley or coriander. Season to taste with salt and freshly ground pepper, Heat the pilaf through gently for 2 minutes. Garnish with parsley or coriander leaves and serve with Greek  style yogurt.