Cheat’s Toasty Pilaf

A fragrant and warming pilaf with toasted nuts, dried fruit and fresh herbs.

You’re probably wondering what makes this a cheat’s version? Usually pilaf is cooked in stock in a singular pan, however this recipe can use day-old rice or left over steamed rice. Maybe not traditional, but the perfect whip together dish for a quick lunch or delicious side.

The addition of toasted nuts adds heartiness to the dish, complimenting the sweet pops of dried apricot and warming spices. In my reading of the history of the dish, it seems that pilaf originated in the middle-east, Persia to be exact, before spreading through to India and Europe. There are a million and one varities of pilaf, adapted by different countries and cultures across the world. Depending on where you look your version could be drastically different. That’s the beauty of food though right?

Traditional pilafs are wonderful, but I think you’ll find the flavours and warmth of this recipe just as delicious. After cooking this recipe, I ate the pilaf dolloped with natural yoghurt and sprinkled with freshly chopped herbs. Alternatively, you could serve this alongside a grilled piece of lamb, pan-fried haloumi or even topped with an oozy fried egg.

Cheat’s Toasty Pilaf

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A fragrant and warming pilaf with toasted nuts, dried fruit and fresh herbs.

• Author: Andrea
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: Serves 4-6 1x
• Category: Savoury
• Cuisine: Side

Ingredients

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• 50g cashews, chopped roughly
• 50g pine nuts
• 50g pepitas
• 1 tbsp olive oil
• 1 red onion, sliced
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground cumin
• 3 cups steamed basmati rice, fresh or day old
• 1 tbsp butter (optional)
• 80g dried apricots, diced
• Juice from ½ a lemon
• ½ cup frozen peas
• 1 tsp salt
• Natural yoghurt, to serve
• Chopped fresh dill, to serve
• Chopped fresh mint, to serve

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Instructions

1. In a pan over medium heat, add cashews, pinenuts and pepitas and dry toast until golden, approximately 5-7 minutes. Remove from heat and set aside.
2. In the same pan, heat olive oil over a high heat. Add onions and sauté until soft and translucent. Add spices and cook for a further three minutes until fragrant.
3. Add rice, butter (if using) and apricots. Toss to combine onion and rice mix. Allow rice to warm through and coat thoroughly with the onion and spices.
4. Add lemon juice, salt and peas. Continue to cook until peas have defrosted and are warmed through and butter has melted.
5. Remove from heat and spoon generously on to a serving platter. Top with natural yoghurt and chopped fresh herbs and serve. Can be enjoyed as a main or side.

Notes

• Serve as a side dish with grilled lamb, haloumi or a oozy fried egg.
• Cashews could be swapped with chopped or slivered almonds or pistachios.
• Apricots could be swapped with raisins.
• Rice doesn’t have to be day-old. You could make steamed basmati rice right before making this dish. Works just the same!

Looking for more quick and easy meal ideas? Check out my tuna puffs or bacon and cheddar mini quiches.