Pork and Apple Pilaf.

The Pilaf is one of that vast range of dishes that involve rice boiled in a savory liquid and is thus in the same class of phenomena as paella, jambalaya and risottos. The word pilaf is of Persian origin, and this recipe is but one of an enormous range of variations on the basic theme. Do not be put off by the long list of ingredients. It is actually very simple.


¼ cup olive oil.

250g lean pork meat, e.g. sirloin, thinly sliced.

1 onion, finely chopped.

½ teaspoon ground cinnamon.

¼ teaspoon ground nutmeg.

½ teaspoon ground ginger.

¼ teaspoon white pepper.

Salt to taste.

1 cup basmati rice.

½ cup sultanas.

1/3 cup cashew nuts.

½ cup dried apples sliced, chopped.

2 tablespoons tomato paste.

2 cups vegetable stock.

2 spring onions, finely chopped.


Peel and chop the onion and set aside. Slice the meat very thinly. Mix the spices together, mixing well, and set aside. Mix the rice, sultanas, nuts, apple and tomato paste and stock in a bowl and set aside.

Heat the oil in a sauté pan on a high flame and sauté the meat until sealed. Add the onion and continue to sauté until softened and add the spices. Cook, stirring for 30 seconds then add the rice mixture. Bring to the boil, stirring to mix thoroughly, then reduce heat to a simmer and cover the pan with a tight fitting lid. Cook for 20 minutes then remove from the heat, still covered, and allow to sit for a further 10 minutes.

Fluff up the rice, adding the spring onions, and serve on hot plates.

Serves: 2.

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