Spiced Raisin Pilaf

, from Issue #48. August, 2015
Photography by Aaron McLean.
Spiced Raisin Pilaf

Serves: 4


2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
½ teaspoon each ground cumin and turmeric
¼ teaspoon ground cinnamon
1¼ cups basmati rice, rinsed and drained
1/3 cup raisins
1/3 cup long thread coconut
2½ cups chicken stock or water
1 teaspoon sea salt


Heat the oil in a medium saucepan and cook the onion until tender. Add the garlic, spices, rice, raisins and coconut and cook for 1 minute, stirring constantly.

Add the stock or water and salt and bring to the boil. Stir well then cover and cook over a low heat for 18 minutes. A simmer mat is perfect for cooking rice. Take off the heat and leave covered for
10 minutes.

To serve: Uncover, fluff up the rice with a fork and place in a serving bowl.