- Gluten free
- Egg free
- Peanut free
- Soy free
- Wheat free
This Middle-Eastern inspired pilaf is full of goodness from sweet potato and lentils. Sprinkle with fetta and pistachio dukkah for the finishing touch.
- Serves6
- Cook time20 minutes
- Prep time10 minutes, + 30 mins soaking & 5 mins standing time
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
- 1 tbs olive oil
- 1 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
- 400g can lentils, rinsed, drained
- 80g fetta, crumbled
- 2 tbs pistachio dukkah, to sprinkle
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.Step 2
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.Step 3
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.
Persian-style pilaf with sweet potato and lentils
- Serves6
- Cook time20 minutes
- Prep time10 minutes, + 30 mins soaking & 5 mins standing time
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 1 tbs caster sugar
- 2 tsp salt
- 1 tbs olive oil
- 1 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
- 400g can lentils, rinsed, drained
- 80g fetta, crumbled
- 2 tbs pistachio dukkah, to sprinkle
Description
This Middle-Eastern inspired pilaf is full of goodness from sweet potato and lentils. Sprinkle with fetta and pistachio dukkah for the finishing touch.
Method
Step 1
Combine the onion, vinegar, sugar and salt in a small bowl. Set aside for 30 mins to soak. Drain well.Step 2
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.Step 3
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.