This butternut squash and pomegranate jeweled pilau rice combines spiced basmati rice with roasted squash, herbs, and fresh pomegranate. It’s a warming winter dish that works well for Veganuary meals and shared tables.
Ingredients
- Pinch of saffron strands
- 1 small red onion peeled and cut into wedges
- 1 small white onion peeled and cut into wedges
- 1 large butternut squash cut in half, seeds removed and cut in slices.
- 2 tbsp coconut oil
- 2 tsp ground coriander
- 1 tsp cinnamon
- 2 tsp cumin seeds
- 300 g basmati rice
- Salt to taste
- 1 red chili
- 2 green chilies
- 2 cloves of garlic sliced
- 1 thumb sized piece of fresh ginger peeled and sliced
- 2 cinnamon sticks
- 6 whole cloves
- Flaked coconut a handful
- Fresh coriander
- Fresh mint
- 1 pomegranate prepared (skin and pith removed, seeds retained)
- 1 lime
Instructions
- Place the saffron strands in a heat proof measuring jug and pour over 600ml of boiling water, then set aside to infuse.
- Place the onions and butternut squash in a large roasting tin and drizzle with 1 tbsp of coconut oil. Add the coriander, cinnamon and cumin and mix well to ensure the vegetables are coated with the oil and spices.
- Roast the vegetables in a hot oven (220°C / fan 200°C / gas 7) for 30-40 minutes until the vegetables are tender and slightly charred.
- Meanwhile place the rice in a large bowl and cover with cold water.
- Heat the remaining coconut oil in a deep saute pan. Add the chillies, garlic, ginger, cinnamon sticks and cloves.
- Rinse and drain the rice and add to the pan. Stir well with a wooden spoon to ensure all the grains of rice are coated with the fragranced oil.
- Pour in the saffron infused water, add the salt and bring to the boil. Cover with a lid or foil, reduce the temperature to a low heat and cook for 20 minutes.
- Spoon the cooked rice into a large serving dish. Then add the roasted vegetables and fold gently into the rice.
- Garnish with fresh coriander, mint, coconut flakes and pomegranate seeds. Serve with wedges of lime.