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Apricot, chickpea & pistachio pilaf
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1 tbsp rapeseed oil
1 bulb fennel, shredded
3 cloves garlic, crushed
2 tsp sumac
4 fresh bay leaves
200g brown basmati, red Camargue and wild rice
600ml Cooks’ Ingredients Vegetable Stock
400g can chickpeas, drained
3 apricots, stoned and diced
25g sunflower seeds or seed mix
25g pistachio nuts, chopped
1 bunch salad onions, chopped
½ x 25g pack mint, leaves only, chopped
½ x 25g pack flat leaf parsley, leaves only, chopped
1. Heat the oil in a heavy-based pan and add the fennel and garlic. Cook gently for 5 minutes until softened, then stir in the sumac, bay leaves and some seasoning, followed by the rice mix. Stir to coat in the juices, then add the stock and bring to the boil.
2. Cover and simmer gently for 25-30 minutes until the rice is nearly tender and the liquid absorbed.
3. Stir in the chickpeas, apricots, seeds and nuts. Cover and continue cooking for a couple more minutes until heated through.
4. Off the heat, fork through the salad onions, mint and parsley. Check the seasoning and remove the bay leaves. Delicious served with grilled lamb, chicken or fish.
Typical values per serving:
This recipe was first published in July 2019.
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