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    Turkish rice pilaff with chick peas and apricots

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    Turkish rice pilaff with chick peas and apricots

    Low in fat, you can serve as a main or a side dish.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • 1 tbsp olive oil
    • 1 essential Waitrose Medium Onion, finely sliced
    • 2 garlic cloves, crushed
    • 2 tsp ground cinnamon
    • 2 tbsp essential Waitrose Tomato Puree
    • 300g basmati rice
    • 600ml vegetable stock or water
    • 400g can essential Waitrose Chick Peas, drained
    • 100g Wholesome Soft Apricots, snipped into pieces
    • 2 tbsp flaked almonds
    • 20g pack fresh coriander, chopped

    Method

    1. Heat the oil in a flameproof casserole, add the onion and garlic and cook over a gentle heat for 3 minutes until soft and golden, stirring regularly. Stir in the cinnamon and tomato puree and cook for a minute. Stir in the rice until coated in the oil. Add the stock or cold water, season and bring to the boil. Cover and simmer gently for 12 minutes until all the liquid is absorbed.
    2. Add the chick peas, apricots and almonds, re-cover and cook gently for a further 5 minutes until the rice is tender then stir in the chopped coriander and serve.

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    Cook's tips

    This dish makes a complete vegetarian meal but also works well as an accompaniment to grilled meat such as lamb or pork.

    Drinks recommendation

    Ideally you need to choose a wine here that isn’t too dry, and this rosé fits the bill perfectly: Miguel Torres San Medín Cabernet Sauvignon Rosé, Central Valley, Chile

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