Pumpkin and Almond Pilau
4 tbsp oil
1 small onion finely chopped
2 tbsp ginger finely chopped
2 cloves garlic finely chopped
Zest of 1 lemon finely grated
1 tsp sugar
1 tbsp coriander seeds toasted
5cm piece cinnamon stick
1 tsp salt
½ cup almond roasted and chopped, plus extra for garnish
2 cups pumpkin, peeled, seeded and diced 2cm
2 cups Basmati rice, well rinsed, soaked for 30 minutes and well drained
3 cups vegetable stock
Heat the oil until hot but not smoking.
Add everything except the rice and stock and stir-fry over a moderate heat without browning until the onion is soft.
Add the rice and mix well.
Add the stock, mix and bring to the boil.
Cover tightly, turn the heat to the lowest setting (or if your stove is electric put a heat diffusing mat under the pot and turn the heat to low) and cook 25 minutes.
Do not uncover for any reason during this time.
Uncover and gently mix.
Pile onto a serving plate and scatter extra almonds on top.