Delicious Middle Eastern meal of rice with fragrant herbs such as cinnamon and cardamom stewed in broth
Finely chop the onion. Fry these in a (slice) pan with a tablespoon of oil. Chop the carrot into small pieces and fry for a minute with the onion. Add the cinnamon, cardamom and turmeric. Bake for another minute so that all the nice smells are released.
Then add the (uncooked) rice and raisins and stir through. Pour in the stock, add the orange zest and bring to a gentle boil. Let this simmer for about 15 minutes and stir occasionally. If the pilaf is still very moist, remove the lid from the pan. If it starts to get dry before the rice is cooked, add a little extra water.
Taste to see if the rice is al dente and garnish the pilaf before serving with some fresh parsley and pistachios.
Tip: fry some cubes of chicken together with the carrot for a dish with meat and prepare the pilaf as described. Or serve some fried chicken separately.
Source: Leukerecepten by leukerecepten-nl.
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