You can have pilaf, or you can have spiced pilaf bejewelled with cranberries, currants, apricots, chickpeas, pistachios, and almonds — with roasted pumpkin nestled in there for good measure … a no-brainer, really 😉
1Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
2Place pumpkin wedges onto prepared baking tray and drizzle with olive oil. Sprinkle over cumin seeds and season with salt and pepper. Place in oven and roast for 40 minutes or until golden and caramelised.
3For the pilaf, heat olive oil and butter together in a large saucepan over a low heat. Add onion, garlic, ground cumin, cardamom and turmeric, cover and cook for 10 minutes or until onion is soft.
4Increase heat to medium, add rice, saffron, currants, apricots and cranberries, stirring until well combined. Add stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Add in the chickpeas and stir through. Remove from heat, cover with a tea towel and stand for 10 minutes.
5Add pistachios, almonds, ¼ cup coriander and season to taste.
6To make the dressing, mix all ingredients together in a small bowl, stirring until combined.
7Divide pilaf between four plates, top each with roasted pumpkin, drizzle over dressing and scatter remaining coriander on top.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.