Pilaff with Almonds and Mixed Fruit
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Ingredients
3 oz. [3/8 cup] butter
1 medium-sized onion, roughly chopped
1 large green pepper, white pith removed,
seeded and roughly chopped
½ teaspoon turmeric
1 teaspoon salt
6 oz. [1 cup] dried apricots, soaked in water for 30 minutes, drained and chopped
3 oz. [1/2 cup] sultanas or seedless raisins
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 1/2 pints [3 3/4 cups] boiling chicken or vegetable stock
4 oz. [1 cup] blanched flaked almonds, toasted
Preparation
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown and the green pepper is soft.
Stir in the turmeric and salt. Add the apricots and sultanas or seedless raisins and cook, stirring constantly, for 2 minutes.
Add the rice and cook, stirring constantly, for 5 minutes. Pour in the chicken stock.
When the mixture comes to the boil, cover the pan, reduce the heat to low and simmer the pilaff for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the toasted almonds.
Spoon the pilaff on to a warmed serving platter and serve immediately. Alternatively, cover the pan tightly and put it in a warm oven until you are ready to serve it.
