Iranian Spelt Pilaf

Ingredients

• 250 g spelt
• 50 g dried apricots
• 1 Organic Orange
• 2 onions
• 2 tbsp olive oil
• 30 g Raisins (2 tbsp)
• 40 g cashews (2 tbsp)
• 30 g pine nuts (2 tbsp)
• 500 ml vegetable broth
• Salt
• Pepper
• 5 g coriander (0.25 bunch)
• 5 g parsley (0.25 bunch)

Instructions

1. 1.

   Heat spelt with plenty of water in a pot and bring to a boil once. Simmer over low heat for about 15 minutes, then drain.

2. 2.

   Meanwhile, finely dice the apricots. Rinse the orange under hot water, dry grate it, zest it, halve it, and squeeze out the juice.

3. 3.

   Peel and roughly chop the onions. Heat oil in a roasting pan. Sauté the onions over medium heat until translucent.

4. 4.

   Add spelt, dried fruits, cashews, and pine nuts to the pan and sauté for 1–2 minutes.

5. 5.

   Pour in orange juice, zest, and broth; bring to a boil once and season with salt and pepper.

6. 6.

   Place the pan in a preheated oven and bake the pilaf covered at 180 °C (160 °C fan) for about 30 minutes.

7. 7.

   Stir the pilaf, add more broth if needed, and bake for another 30 minutes.

8. 8.

   Meanwhile wash, dry, and roughly chop the herbs. Season the pilaf with salt and pepper, divide among four plates, and sprinkle with herbs.