Fruitful Pilaf Rice

Ingredients

• 2 cloves garlic
• 2 carrots
• 1 bunch spring onions
• 1 medium eggplant
• 3 small zucchini
• 2 fresh peppers
• 1 tsp dried Italian herbs (or 400 g canned)
• 4 tbsp oil
• 30 g Butter
• 300 g basmati rice
• Salt
• ground pepper
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 organic orange (juice and grated zest)
• 600 ml Vegetable Broth
• 2 tbsp roughly chopped almonds
• oil for roasting
• 200 g yogurt
• mint

Instructions

1. 1.

   Peel and chop the garlic. Peel and dice the carrots. Wash, trim, and cube the remaining vegetables. Dice the apricots as well. Heat oil and butter in a pot and sauté the vegetables and apricots one after another, add the rice and stir to toast. Add spices, orange juice and zest, then pour in the broth. Bring to a boil, cover, and simmer on low heat for about 20 minutes until cooked.

2. 2.

   Roast pistachios and nuts in a little oil, then sprinkle them over the pilaf with a fork. Mix yogurt with chopped mint leaves and serve alongside.