Pilaf rice with cashew nuts

Pilaf rice with cashew nuts

Ingredients

  • 2/1 tbsp unsalted butter
  • 1/1 small onion, finely chopped
  • ½ tsp saffron threads
  • ½ tsp ground cardamom
  • 4/1 whole cloves
  • 1/1 tsp peppercorns
  • 2/1 sticks of cinnamon
  • 1/1 small piece of ginger
  • 280 g uncooked long grain rice
  • 240 g cooked chickpeas
  • 40 g sultanas
  • 600/1 ml vegetable stock
  • salt
  • pepper
  • 40 g roasted cashew nuts
  • 1/1 TL fresh mint

Preparation

In a saucepan, melt the butter over medium to high heat. Add the onion and cook for five minutes until translucent.

Add the saffron threads, cardamom, cloves, peppercorns, cinnamon sticks and ginger.

Add the rice to the pan and cook for two minutes, until the rice has absorbed all the butter. Add the chickpeas and sultanas and mix thoroughly.

Pour in the vegetable stock and bring to the boil. Simmer for approx. 15 min., covered, until all of the stock has been absorbed and the rice is tender.

Add the cashew nuts and mix thoroughly. Season with salt and pepper to taste and garnish with fresh mint.

Nutritions

  • Carbs
  • 50 g
  • 19 %
  • Fats
  • 11 g
  • 16 %
  • Protein
  • 9 g
  • 18 %
  • Kcal
  • 336
  • 17 %
  • Sat. fat
  • 5 g
  • 25 %

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