Denise says:
I love this combination of salmon with raisins, pine nuts and saffron – all cooked in one pot. A pilaff is a rice dish from Turkey. The secret of the perfect pilaff lies in the success of rice to stock. It is better that the dish is slightly drier as drying out a soggy pilaff is an impossible task!
Make this for an informal supper for friends or family. A plain green salad is all that is needed to accompany this dish.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4
Ingredients:
2 tablespoons olive oil2 red onions – peeled and thinly sliced
5 cm piece fresh ginger – peeled and finely chopped
2 cloves garlic – peeled and finely chopped
50g raisins
300g long grain rice
Juice and zest of 1 orange
2 teaspoons cinnamon
1 teaspoon saffron threads
Sea salt and freshly ground black pepper – to season
800ml vegetable stock
550g salmon fillet – skinned and cut into large cubes
Garnish
4 tablespoons fresh mint- roughly chopped
Pine nuts - toasted
Method
1) Place the pine nuts in a dry saucepan. Heat gently until golden. Remove and set aside.2) Heat the oil in the same saucepan. Sauté the onions, ginger, cinnamon and garlic for about 10 minutes.
3) Add the rice to the dish and stir well. Add the raisins, juice and zest of an orange, saffron and stock.
4) Bring to the boil, reduce the heat to simmer and cover with a lid. Continue to cook for a further 15 minutes.
5) Uncover the pilaff and stir in the cubes salmon. Recover and return to the heat for a final 5 minutes.
To serve the stylish way: Place a generous portion of pilaff onto a warm plate. Garnish with toasted pine nuts and chopped mint.