Antony
Worrall
Thompson
-
Fairtrade
Iranian
fruit and nut pilaff
Serves 4–6
Ingredients:
250g/9oz spelt or kamut
grains
1 tablespoon Fairtrade olive oil
4 onions, peeled and roughly chopped
50g/2oz Fairtrade raisins
75g/ 2 ¾ oz dried peaches, chopped
finely grated zest of 2 Fairtrade oranges
25g/ 1oz Fairtrade cashew nuts
40g/1 ½ oz Fairtrade Brazil nuts, sliced or
chopped
600ml/1 pint vegetable stock
freshly ground black pepper
2 tablespoons freshly chopped coriander
1 tablespoon freshly chopped flat-leaf parsley
Method:
Put the grains in a saucepan, cover with cold water and bring to the
boil. Simmer for 15 minutes then drain thoroughly.
Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in a flameproof casserole dish and cook the onion over a
medium heat until softened, adding a tablespoon of water at a time, as
necessary, to prevent sticking. Add the drained grains, raisins,
peaches, orange zest and nuts and mix well. Stir in the stock and bring
to a simmer.
Cover then bake for 30 minutes. Remove the lid, stir well and cook for
a further 30 minutes until the grains are tender and most of the liquid
has been absorbed. Season to taste with ground black pepper and stir in
the herbs.
Hint: Spelt or kamut grains can both found in large supermarkets and
health food shops.
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