Orange, pomegranate and pistachio pilaf - The Jewish Chronicle
This zingy colourful rice-based dish makes a tasty and warming week night supper
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Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 250g (9oz/11⁄4 cups) extra- long-grain basmati rice
- 600ml (20fl oz/21⁄2 cups) hot vegetable stock
- 2 tsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 pomegranate
- 1 unwaxed orange
- Handful of shelled pistachios
- Generous handful of fresh flat-leaf parsley
- Pinch of sea salt
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