Vegetarian Persian Pilaf

Fresh celery and carrot provide this healthy pilaf with a beautiful color and lots of vitamins. Check out this preparation method and see it as good as promised. If you’re feeling adventurous, try garnishing with some toasted cashews for an extra hit of flavor.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 4-6

Ingredients

2 tbsp olive oil
1 shallot chopped
1 carrot, diced
½ celery stalk, diced
½ cup raisins
1 cup tinned chickpeas
1 tsp dried mint
1 tsp ginger, grated
1 tsp turmeric
1 cup short grain rice, rinsed
3 cups vegetable stock

Directions

1. Heat the oil in a heavy saucepan and stir in the shallot, carrot and celery. Sauté for 2 minutes then stir in the raisins, mint, ginger, turmeric and rice.
2. Sauté for 2 more minutes then add the stock and chickpeas.
3. Slow down the heat, cover with a lid and cook the pilaf for 30 minutes until most of the liquid has been absorbed.
4. Remove from the heat and serve warm with a bowl of fresh vegetables.