Jewelled cracked wheat pilaf with honey–ginger tomato sauce

Jewelled cracked wheat pilaf with honey–ginger tomato sauce

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is an absolutely fabulous, over-the-top kind of pilaf, with more ‘jewels’ than a Lacroix bracelet. You can substitute dried cranberries for the pomegranate seeds, or to be really exotic, use dried Iranian barberries. Serve the pilaf as an accompaniment to barbecued poultry or lamb.

Ingredients

Quantity Ingredient
175g coarse burghu, soaked in cold water for 5 minutes
salt and pepper
generous knob butter
30g currants soaked in 30 ml sherry for 30 minutes
1/2 teaspoon ground allspice
1/2 orange, zested
50g pine nuts
50g unsalted pistachio nuts, blanched and peeled
1/4 cup pomegranate seeds

Honey–ginger tomato sauce

Quantity Ingredient
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 red bullet chilli, seeded, scraped and finely chopped
1 400 g can chopped tomatoes
salt and pepper
1 teaspoon turmeric
1 thumb fresh ginger, finely grated
1 tablespoon honey

Method

  1. Rinse the burghul well in cold water and then put in a heavy pan with 1½ times its volume of cold water. Season lightly with salt. Bring to the boil and then simmer, covered, on a low heat for 10–15 minutes, or until the liquid has been absorbed. Towards the end of the cooking time, turn up the heat to evaporate any remaining liquid at the bottom of the pan. Take the pan off the heat when you hear the burghul start to crackle and catch, and stir in the butter.
  2. Tip the burghul into a mixing bowl, season with salt and pepper and add the drained currants, allspice and orange zest. Fork it through well, then cover with a snug-fitting lid and leave in a warm place for 10 minutes, or until the burghul has absorbed all the liquid and is tender.
  3. To make the sauce, heat the oil in a pan and sauté the garlic and chilli for a few minutes until they soften. Add the tomatoes, salt and pepper, turmeric, ginger and honey and simmer for 10 minutes.
  4. Toast the pine nuts in a dry frying pan until they colour, then add them to the burghul pilaf with the pistachios. Tip onto a serving plate, pour on the Honey–Ginger Tomato Sauce and scatter on the pomegranate seeds.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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