Description
Golden spiced pilaf with crispy shallots is a fragrant and colorful rice dish infused with aromatic spices like turmeric, cumin, cinnamon, cardamom, and star anise. The pilaf is enriched with toasted nuts, dried fruit, and topped with beautifully crispy deep-fried shallots, served alongside a refreshing saffron-infused yogurt. This flavorful and textured dish is perfect as a comforting side or a light main course.
Ingredients
Scale
Rice and Spices
- 250g basmati rice
- 25g butter
- 2 tbsp vegetable oil, plus extra for deep-frying
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 small cinnamon stick
- 8 cardamom pods
- 1 star anise
- 1 lemon
- 600ml hot vegetable or chicken stock, or 1 stock cube mixed with hot water from the kettle
Toppings and Accompaniments
- 6 shallots, peeled, halved and thinly sliced
- 50g nuts of your choice (cashews, pistachios, and flaked almonds recommended)
- 200g natural yogurt
- Large pinch of saffron
- 125g dried fruit such as apricots, cranberries or raisins
- Handful of coriander leaves, picked
Instructions
- Soak the Rice: Tip the basmati rice into a saucepan and cover with warm water. Let it soak for 30 minutes, which helps the grains to cook evenly and remain separate.
- Prepare the Base: Melt the butter in a large pan over medium heat. Add 2 tablespoons of vegetable oil, then fry the finely chopped onion and garlic for 8-10 minutes, stirring frequently until the onion is soft and translucent but not browned.
- Add Spices: Stir in the ground turmeric, ground cumin, cinnamon stick, cardamom pods, and star anise. Sizzle the spices in the butter and oil for 1-2 minutes, releasing their aromas and flavoring the oil.
- Add Rice and Lemon Zest: Drain the soaked rice thoroughly and add it to the pan. Use a vegetable peeler to peel three long strips of lemon zest, and add these to the pan as well. Stir together to combine all ingredients evenly.
- Simmer the Pilaf: Pour over the hot stock, bring to a gentle simmer, stir again, then cover the pan. Let it simmer gently for 2 minutes, then turn off the heat. Leave the rice to stand, covered, for 15 minutes without lifting the lid to allow the rice to steam and fully absorb the liquid.
- Fry the Shallots: Pour vegetable oil to a depth of about 2 cm into a deep pan or wok. Heat over medium heat until the oil reaches 180°C (or a cube of bread browns in 20 seconds). Fry the shallots in two batches, frying each batch for about 8 minutes until golden and crispy. Watch carefully to avoid burning, and drain the shallots on kitchen paper, sprinkling with salt while still hot.
- Toast the Nuts: In a dry frying pan over medium-low heat, gently toast the nuts for 2-3 minutes until golden and fragrant, stirring occasionally to prevent burning.
- Prepare Saffron Yogurt: In a small bowl, mix the natural yogurt with a large pinch of saffron and a pinch of salt. Set this aside to allow the saffron to infuse its color and aroma.
- Finish the Pilaf: Check the rice by uncovering the pan; the grains should be tender and the liquid fully absorbed. If needed, cover and leave to stand for an additional 5 minutes. Fluff the rice with a fork, then stir through the toasted nuts and dried fruit.
- Serve: Remove the whole spices and lemon peel from the pilaf as you transfer it to a serving platter. Scatter the crispy shallots and fresh coriander leaves on top. Serve warm with the saffron yogurt on the side for a refreshing contrast.
Notes
- Soaking the rice beforehand helps the grains cook evenly and stay fluffy.
- Frying the shallots at the correct temperature is crucial for crispiness without burning; monitor closely.
- You can customize the nuts and dried fruit to suit your taste or seasonal availability.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Saffron yogurt adds a beautiful color and subtle flavor that complements the spices perfectly.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: spiced pilaf, basmati rice, crispy shallots, saffron yogurt, Middle Eastern rice, nut pilaf, aromatic rice dish
