Pumpkin Pilaf with Almonds, Pomegranate & Mint
30g flaked almonds
75g clarified butter
2 shallots, finely chopped
1 clove garlic, minced
2 tsp ground cumin
2 tsp ground coriander
400g pumpkin, peeled & cut into 2cm cubes
2 cinnamon sticks
2 cups basmati rice
4 cups vegetable stock
1 tsp salt
pomegranate seeds & fresh mint leaves, to serve
Heat a large frypan over medium heat and toast almonds, tossing, for 2-3 minutes until golden, transfer to a plate.
Return frypan to heat and add butter. Add shallots and cook for 4-5 minutes until soft. Add garlic, cumin, coriander and stir for 1 minute until fragrant. Add pumpkin, cinnamon sticks and rice. Cook for a further 2 minutes, stirring, until rice is translucent and coated with butter. Add stock and salt, cover with lid and simmer gently for 12 minutes until pumpkin and rice are tender. Remove from heat and allow to stand covered for 10 minutes before fluffing with a fork. Sprinkle with toasted almonds, pomegranate seeds and fresh mint. Serve.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
