Christmas Pilaff

Steps to make

1. 1

   Toast nuts

   3 min
   

   Place 100 grams of pistachios in a dry frying pan over medium heat until lightly toasted. Set aside.

2. 2

   Remove seeds from pomegranate

   5 min
   

   Slice two pomegranates in half along the equators. Bash them over a bowl with a rolling pin or wooden spoon to extract the seeds. Set the seeds aside and discard the pomegranate skin.

4. 3

   Cook rice

   15 min
   

   Bring 200 grams of rice in 400 milliliters of water or stock to a simmer in a pan. Add the 4 garlic cloves and 1-centimeter piece of fresh ginger. Cover and cook the rice until fluffy over a very low heat for about 15 minutes, stirring halfway through.

5. 4

   Cook onions

   10 min
   

   Heat 1 tablespoon of butter and 2 tablespoons of oil in a large frying pan over high heat. Add 1 teaspoon of coriander seeds and cook until they start to pop. Add 2 finely sliced red onions and the juice of 1 lemon. Cook for about 10 minutes, until the onions turn golden and start to caramelize. Set aside.

6. 5

   Transfer rice to serving bowl

   2 min
   

   When the rice is cooked, transfer to a serving bowl and remove and discard the whole pieces of garlic and ginger. Check and adjust seasoning if necessary.

7. 6

   Serve

   

   Just before serving, stir in the parsley, onions, pistachios and pomegranate seeds.