Middle Eastern Pilaf
Directions
In a large frypan, add the oil and spices and cook over medium heat for a few minutes until fragrant.
Rinse rice, green and yellow split peas, drain and add to the pot together with stock, sugar, salt and pepper and stir
Bring to the boil over high heat. Reduce heat, cover and simmer for approx. 17 minutes, stirring occasionally until rice and peas are tender and liquid is mostly absorbed.
To prepare the fried onions, heat oil in a medium saucepan over high heat. Add half the onions and cook for 5 minutes until golden and crispy. Drain on paper towel and repeat with the remaining onions. Season with salt (if desired).
To serve, stir in currants and most of the fried onions. Adjust seasoning to taste and top with remaining fried onions, chopped coriander and toasted almonds.
- 2 tbs olive oil
- 1 tsp ground cumin
- 2 tsp coriander seeds
- 1/2 tsp ground turmeric
- 1 1/2 tsp McKenzie's Ground Cinnamon
- 1 cup long grain rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Yellow Split Peas
- 5 cups vegetable stock
- 1 tsp sugar
- Salt and pepper, to taste
- 2 tbs currants
- 2 tbs coriander, chopped (to garnish)
- 2 tbs toasted almonds (to garnish)
- 3 large brown onions, finely sliced
- 1 cup vegetable oil
