This is a moist, delicately flavoured pilaff to serve with roast chicken or with a vegetable casserole. Use good quality long-grain rice so that when the pilaff is cooked each grain remains separate.
3 oz. butter
1 medium-sized onion, chopped
1 green pepper, white pith removed, seeded and chopped
2 teaspoon turmeric
1 teaspoon salt
6 oz. dried apricots, soaked in water for
30 minutes, drained and chopped
3 oz. raisins
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
½ pints chicken stock, boiling
4 oz. flaked almonds, toasted
In a large 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.
Stir in the turmeric and salt. Add the apricots and 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 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed. Stir in the almonds. Spoon the pilaff on to a warmed serving platter and serve immediately. Alter- natively, cover the pan tightly and put it in a warm oven until you are ready to serve it.