Thursday, 23 January 2014

Pilaf recipes

I've made four recipes from Moro in the past two weeks. Dill is my new favourite herb. I no longer understand where the dill haters are coming from. Three of the recipes have been pilafs, possibly because I feel useful soaking the rice for three hours as the recipes suggest you should. I had intended for the aubergine and tomato pilaf to be consumed alone but then Moro was all 'we would serve this with some grilled chicken or lamb' and I had a MAD MAD craving for red meat and so that settled that. It worked equally well with some grilled salmon the next day. But really, on its own it was so delicious that to sully it with meat was my gout-prone failing.
Aubergine and tomato pilaf
50g unsalted butter
150g basmati rice, soaked in salted water for three hours
4 cloves garlic, thinly sliced
1 tsp allspice
3 small aubergines, chopped into inch square cubes, salted and then roasted until soft
1 tin plum tomatoes
Half cinnamon stick
Flat leaf parsley, chopped

Melt 50g unsalted butter in a saucepan.
Add garlic and allspice and fry for five minutes until fragrant.
Add the tomatoes, mashing up, and simmer, covered, for twenty minutes.
Add the cinnamon stick and rice and fry for a further minute.
Season with salt and pepper.
Add the aubergines, stir, then add enough water to cover by an inch.
Cover with a tight lid and simmer over a medium high heat for five minutes.
Turn the heat to medium low and simmer for a further five minutes.
Remove from heat and leave covered for five minutes.
Add the chopped parsley.

Lamb and caraway pilaf
400g stewing lamb, chopped into small cubes
Half onion, grated
1 tbsp tomato puree
Half cinnamon stick

Place the above in a saucepan with a little olive oil, cover with enough water to submerge the lamb and simmer, partially covered, for around an hour - an hour and a half.

50g butter
2 small round cabbages, shredded
2 tsp caraway seeds
150g basmati rice, washed and soaked for 3 hours
Flat leaf parsley, finely chopped

Melt the butter.
Add the caraway and fry for a minute until fragrant.
Add the cabbage and fry for a few minutes.
Add the rice and coat well in butter.
Add the lamb mixture, stir well, season with salt and pepper.
Add enough water to be about an inch above the mixture.
Cover tightly and simmer over a high heat for 4 minutes.
Turn the heat to medium low and simmer for a further 5 - 6 minutes.
Stir through parsley.

Broad bean and dill pilaf
50g butter
6 spring onions, finely sliced (including green)
Half teaspoon allspice
150g basmati rice, washed and soaked for 3 hours
Bunch of dill, finely chopped
Small bunch of parsley, finely chopped

Melt the butter. Add the spring onions and allspice and fry over a medium heat for about ten minutes until very fragrant and sweet smelling.
Add the rice and coat well. 
Add half of the fresh herbs.
Season with salt and pepper and add enough water to cover with about an inch.
Cover and simmer over a medium high heat for about 5 minutes.
Turn the heat to medium low and simmer for another 5 minutes.
Stir through the remaining fresh herbs.

1 comment:

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