Medjool dates enrich this pilaf, in which fluffy rice is enhanced by warm notes of ginger, cinnamon and cumin
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
Toss leftover lamb or chicken into this too if you have it, or add chickpeas. You can extend and vary at will.
Overview
Prep time
10 mins
Cook time
50 mins
Serves
4
Ingredients
- 150g basmati rice
- 20g butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground ginger
- 350ml chicken or vegetable stock
- 4 Medjool dates, stoned and roughly chopped
- ½ small head of cauliflower, leaves removed, broken into florets
- 3 tbsp olive oil
- 1 large aubergine, cut into 1cm cubes
- 20g unsalted shelled pistachios, chopped
- 3 tbsp coriander, roughly chopped
- 225g Greek yogurt
- ½ tbsp harissa paste
Method
Step
Rinse 150g basmati rice in a sieve until the water runs clear.
Step
Heat 20g butter in a heavy-bottomed saucepan and sauté 1 finely chopped onion until soft and pale gold.
Step
Add 2 finely chopped garlic cloves, ½ tsp ground cinnamon, 1 tsp ground cumin and ½ tsp ground ginger and cook for another couple of minutes.
Step
Now add the rice and stir until well coated and just beginning to toast.
Step
Add 350ml chicken or vegetable stock and 4 roughly chopped Medjool dates (stones removed), bring to the boil, then turn the heat down low and cook for 15-20 minutes. Don’t stir or the rice will become sticky, but check towards the end to make sure it isn’t catching at the bottom of the saucepan.
Step
Boil or steam ½ small head of cauliflower (leaves removed and broken into florets) until just tender (but not falling apart).
Step
Heat 2 tbsp of the olive oil in a frying pan and cook 1 large aubergine (cut into 1cm cubes) over a medium heat to get a good colour all over, then turn the heat down, season and cook until soft.
Step
Scrape into a bowl, add the remaining 1 tbsp olive oil to the pan and quickly fry the cauliflower over a high heat until toasted. Season.
Step
Gently fork the aubergine and cauliflower into the cooked rice, along with 20g chopped unsalted shelled pistachios and 3 tbsp roughly chopped coriander.
Step
Serve with 225g Greek yogurt in a bowl alongside ½ tbsp harissa paste.