Saffron Pilaff

Ingredients
1tsp saffron strands
40g pine nuts
3tbsp olive oil
1 large onion
3 garlic cloves
1/4tsp ground allspice
4cm fresh root ginger
225g long grain rice
300ml vegetable stock
1 small aubergine
40g raisins
3tbsp roughly chopped parsley
Salt and pepper
Greek yoghurt to serve

Methods
1.  Put the saffron in a bowl with 1tbsp of boiling water, and leave to stand.  Heat a large frying pan and dry fry the pine nuts until they turn golden - set aside.  Chop and fry the aubergine in a little oil until soft, and set aside.
2.  Heat oil to fry the chopped onion, crushed garlic and allspice for 3 minutes - stir in the grated ginger and rice and cook for 1 minute.
3.  Add the stock and bring to the boil - reduce heat and simmer gently for 15 minutes, until the rice is just tender.
4.  Stir in the saffron and liquid, along with the fried pine nuts, aubergine, raisins and chopped parsley - season to taste - heat through gently for 2 minutes and serve with Greek yoghurt.

Status
Not tried yet.