Harissa pilaf
7 Apr 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This harissa pilaf goes perfectly with Middle-eastern style grilled meat & fish or stews. It can be a main meal in a vegan or vegetarian diet too.
Ingredients
- 1 Tbsp oil
- 1 onion, chopped
- 200g (brown) basmati rice
- 1 Romano red pepper, chopped
- 500ml vegetable stock
- 3 Tbsp raisins or sultanas
- 1 tsp harissa paste
- 1 handful coriander leaves
Instructions
- Heat the oil in a heavy-based saucepan. Fry the onion until soft.
- Rinse the rice several times in cold water, drain.
- Add the rice and the pepper pieces to the onion, stir for a minute.
- Add the harissa paste, raisins and the stock.
- Bring to the boil, then simmer for 20-25 minutes at a low temperature (preferably covered). When the rice is tender and has absorbed all the stock, the pilaf is done.
- Serve with coriander sprinkled on the top.
Tips
This pilaf is tasty warm and cold - so it's suitable for parties and picnics too.© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Lunch - Main - Side - Supper
- Cuisines: - Middle Eastern - North African
- Occasions: - Parties - Picnic
- Ingredients: - Rice
- Health and Diet: - Dairy Free - Gluten Free - High Fibre - Vegan - Vegetarian
- Skill Levels: - Easy
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