Denise says:

This is a delicious vegan rice dish perfect as it is or part of a buffet.

Ingredients:

  • 1 tablespoon rapeseed oil
  • 1 large white onion – peeled and chopped
  • 200g basmati white rice
  • 400ml water plus 1 tablespoon vegetable stock powder
  • 5 threads saffron – soak in 50ml cold water
  • 75g raisins
  • Garnish:  Pomegranate seeds, sprigs of parsley

Method

  1. To make the pilaf rice, heat the oil in a saucepan and sauté the onion.
  2. Add the rice, cook for 2 minutes and then add the water, stock powder, saffron threads and water, and raisins.
  3. Bring to the boil, cover and simmer for 10 minutes.
  4. Turn the heat off and leave with the lid on for 10 minutes.
  5. Garnish with pomegranate seeds and sprigs of parsley.
Tagged in: dinner, Family dinner, Israeli, Lunch, Mediterranean, Moroccan, Parsley, Pomegranates, Raisins, Rice, Saffron, Sephardi