Beetroot and Beet Tops Pearl Barley Pilaf Recipe - Great British Chefs

Ingredients

• 3 cloves
• 3 cardamom pods, bashed
• 1 cinnamon stick
• 1 tsp ground coriander
• 2 tsp ground cumin
• 50g of unsalted butter
• 1 large onion, finely chopped
• 5 garlic cloves, finely sliced
• 1 bird's eye chilli, seeds left in, finely chopped (use two if you prefer a spicier finish)
• 250g of pearl barley
• 700ml of chicken stock, or vegetable stock
• 4 raw beetroots, well-scrubbed and coarsely grated (no need to peel)
• beetroot leaves, stalks finely chopped and leaves roughly chopped
• 1 bunch of coriander, mint or dill (use a small bunch), roughly chopped. If using coriander, the stalks can also be finely chopped and used
• 1 handful of flaked almonds, toasted
• salt
• pepper