Pilaf or pilau, is traditionally a middle eastern a dish cooked with seasoned rice involving meat or vegetables. It tends to have specific variations in method and meaning in different countries and cuisine traditions.
Pilaf recipes can often be cooked as a ‘one-pot’ recipe which can be very convenient, as there is one pot into which everything must go at varying intervals. It also, of course, results in less washing up! You can vary the ingredients according to what you like. If you like the idea of a pilaf recipe, you may also enjoy Cauliflower Pilaf.
Courgettes And Seasonal Vegetables
This recipe makes the most of carrots and courgettes in season and I also used garlic cloves harvested from my garden. If you want to make this when courgettes are not plentiful, you could use another green vegetable instead. Frozen peas could easily be added too.
I prefer to use basmati rice as I think it tastes better, better, but you can use ordinary long grain rice, or even risotto rice. For the best flavour, do not buy ‘easy cook’ rice. Wash the rice thoroughly in cold water and drain before using.
I cook this recipe in a very large frying pan. It is a pan I use for most of the hob dishes from Spaghetti Bolognese, pasta sauce to Spanish Omelette.
Chickpea And Vegetable Pilaf
- 2 tablespoons olive oil
- 200g / 7oz Basmati rice, washed and drained
- 1 onion peeled and chopped
- 2 garlic cloves, peeled and sliced
- 800ml / 1 1/2 pints stock
- 1 teaspoon each of cinnamon, coriander, cumin
- 2 medium carrots peeled and sliced
- 2 medium courgettes, thinly sliced
- 14oz / 400g tin chickpeas
- 115g / 4oz unsalted cashew nuts
- Heat the olive oil in a large frying pan
- Add the onion and cook for a few minutes
- Add the garlic
- Add the rice, stir and cook for a minute
- Add the spices
- Add the stock and stir thoroughly
- Add the carrots and courgette
- Cook for 20 minutes or until the rice is tender. Add more stock if necessary
- Add the chick peas and cashews and cook for a further 5 minutes
- Serve hot