Spiced Chickpea, Carrot, Raisin & Cashew Rice Pilaf
This cashew rice pilaf with spiced chickpeas, carrots and raisins is so easy to make. You'll nail this recipe every time!
Ingredients
- 225g (8 oz) basmati rice (1&1/8+ cup)
- seeds from 4-5 cardamom pods (< 3/4tsp ground cardamom)
- 1 cinnamon stick, bruised (1/2 tsp ground cinnamon)
- 10ml (2 tsp) cumin seeds (1/2-3/4 tsp ground)
- 2 bay leaves, bruised
- 1 onion
- 2 carrots
- 30ml (2 tbsp) olive oil
- 2 garlic cloves, peeled and crushed
- 5ml (1 tsp) grated fresh root ginger
- 5ml (1 tsp) turmeric
- 5ml (1 tsp) ground coriander
- 1.25ml (¼ tsp) cayenne pepper
- 400g (14 oz) can chickpeas (garbanzo beans), drained
- 50g (2 oz) raisins (1/3 cup)
- 750ml (1¼ pints) vegetable stock (3 cups)
- 30ml (2 tbsp) lemon juice
- 5ml (1 tsp) salt
- 50g (2 oz) cashew nuts, toasted. (< 1/2 cup)
- 30ml (2 tbsp) chopped fresh coriander
- pepper
- fresh coriander sprigs, to garnish
Directions
- 1
Wash the rice in a sieve under cold running water until it runs clear; set aside.
- 2
Dry-fry the whole spices and bay leaves in a small frying pan for about 2 minutes until they start to pop and release their aroma.
- 3
Peel and finely chop the onion; peel and dice the carrots. Heat the oil in a large saucepan, add the onion, garlic, ginger, carrots and ground spices and fry for 10 minutes until the vegetables are golden. Add the dry-fried spice mixture to the pan with the rice and stir-fry for 1 minute until all the rice grains are glossy.
- 4
Add the chick peas, raisins, stock, lemon juice and salt to the pan. Bring to the boil, stir once and cover with a tight-fitting lid. Simmer over a low heat for 10 minutes, then take off the heat and leave undisturbed for 5 minutes.
- 5
Fork through the cashew nuts and coriander. Check the seasoning and serve at once, garnished with fresh coriander sprigs.