Name: Spiced chickpea, saffron and cranberry pilau rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup basmati rice, rinsed and drained well; 2 tablespoon ghee or olive oil; 1 onion, finely diced; 1/2 teaspoon cumin seeds; 1 green chilli, finely chopped (deseeded if less heat is desired); pinch ground cinnamon; 1/2 cup cooked chickpeas; 1/2 teaspoon fine sea salt; big pinch saffron threads, mixed with 2 tbsp boiling water and set aside for 10 minutes; 1/4 cup slivered almonds or cashew nuts, lightly toasted; 1/4 cup dried cranberries; large handful coriander leaves, roughly chopped

Spiced chickpea, saffron and cranberry pilau rice

This 30 minute pilau rice recipe sees chickpeas, vivid saffron and sweet cranberries come together to create a delicious vegetarian dish. Serve for a gluten-free main or a flavour-packed side dish. Created by Emma Galloway for Taste magazine

Serves 4

Cook

30M

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

1 cup basmati rice, rinsed and drained well

2 tablespoon ghee or olive oil

1 onion, finely diced

1/2 teaspoon cumin seeds

1 green chilli, finely chopped (deseeded if less heat is desired)

pinch ground cinnamon

1/2 cup cooked chickpeas

1/2 teaspoon fine sea salt

big pinch saffron threads, mixed with 2 tbsp boiling water and set aside for 10 minutes

1/4 cup slivered almonds or cashew nuts, lightly toasted

1/4 cup dried cranberries

large handful coriander leaves, roughly chopped

Method

1.Bring a large saucepan of lightly salted water to the boil. Add rice and cook for 7 minutes. Drain well, return to the pan, cover tightly with a lid and set aside 15-20 minutes.

2.Heat ghee in a frying pan over medium-high heat. Sauté onion and cumin seeds for 4-5 minutes or until tender and golden. Add chilli, cinnamon and chickpeas and cook, stirring often, for a further 2 minutes.

3.Stir through rice, season with salt and add saffron and its golden water.

4.Serve pilau hot or at room temperature, topped with slivered almonds, cranberries and coriander.

Emma Galloway