Persian-style pilaf with sweet potato and lentils
This Middle-Eastern inspired pilaf is full of goodness from sweet potato and lentils. Sprinkle with fetta and pistachio dukkah for the finishing touch.
Note: + 30 mins soaking & 5 mins standing time
- 1 large red onion, thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
- 1 tbs olive oil
- 1 large gold sweet potato, peeled, cut into 2cm pieces
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 cup (200g) basmati rice
- 1 1/2 cups (375ml) chicken stock or vegetable stock
- 400g can lentils, rinsed, drained
- 80g fetta, crumbled
- 2 tbs pistachio dukkah, to sprinkle
Combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the sweet potato and cook, stirring, for 5 mins or until light golden. Add the cumin, coriander, cinnamon and turmeric and cook, stirring, for 30 secs or until aromatic. Add the rice and stir to combine. Add stock and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until the liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to steam.
Add the lentils to the rice mixture and use a fork to gently combine. Spoon into a serving bowl. Top with the onion and sprinkle with the fetta and dukkah.
Serve with flat-leaf parsley leaves.