HARISSA POTATO PILAF
PREP TIME: 30 MINS
COOKING TIME: 35 MINS
SERVES: 6-8
INGREDIENTS
750g Spud Lite potatoes, diced
Olive oil spray
1 tablespoon harissa
1 tablespoon honey
2 tablespoons olive oil
40g butter
1 large brown onion, peeled and finely diced
2 cloves garlic, peeled and finely chopped
2 teaspoons rase l hanout (Moroccan spice mix)
2 cups brown Basmati rice, rinsed
1 tablespoon mixed peel
½ cup sultanas
½ cup dried cranberries
625ml vegetable stock
¼ cup roughly chopped roasted pistachios
¼ cup slivered almonds
¼ cup coriander leaves, chopped
¼ cup mint leaves, chopped
sea salt and freshly ground black pepper
METHOD
Step 1
Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
Step 2
Place diced potato on prepared baking tray and spray with oil. Place in preheated oven for 20 minutes. Meanwhile combine harissa and honey together in a medium mixing bowl stirring until well combined. Add roasted potatoes, tossing until well coated. Place back on baking tray, return to oven and cook for a further 10 minutes or until golden. Remove from oven and set aside until required
Step 3
For the pilaf, heat olive oil and butter together in a large saucepan, over a medium heat. Add onion, garlic, rase el hanout, cover and cook for 10 minutes or until onion is soft. Add rice, mixed peel, sultanas and cranberries, stirring until combined. Add stock and bring to the boil. Reduce heat to medium-low, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed completely. Remove from heat, cover with a tea towel and stand for 10 minutes, to allow rice to become fluffy.
To finish, add pistachios, almonds, coriander, mint, salt, pepper and harissa potatoes stirring gently to combine.
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