Preparation time: cca. 30 minutes
Per portion cca. 380 kcal / 1590 kJ
6 g P, 8 g F, 66 g CH
- 60 g dried apricots (without sulphur)
- juice of 1 orange
- 2 spring onions
- 2 tbsp sunflower oil
- 3 tbsp butter
- 250 g long grain rice
- 5 tbsp raisins
- ½ tsp ground cardamom
- 1 tsp garam masala
- 1 tbsp curry powder
- 2 tbsp pistachios
- Soak the dried apricots in orange juice for 5 minutes. Cut the spring onions into thin slices.
- Heat the butter in a pan and sauté the spring onions, stirring frequently. Stir in the rice and simmer until transparent.
- Drain and chop the apricots, and place into the pan to the rice, add the washed raisins. Stir the seasoning into the pilaf, and pour over the orange juice and 250 ml water. Cover and simmer over a low temperature for 15–20 minutes. Decorate with the chopped pistachios.