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Harissa pilaf

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1 onion chopped
  • 200 g brown basmati rice
  • 1 Romano red pepper chopped
  • 500 ml vegetable stock
  • 3 Tbsp raisins or sultanas
  • 1 tsp harissa paste
  • 1 handful coriander leaves

Method
 

  1. Heat the oil in a heavy-based saucepan. Fry the onion until soft.
  2. Rinse the rice several times in cold water, drain.
  3. Add the rice and the pepper pieces to the onion, stir for a minute.
  4. Add the harissa paste, raisins and the stock.
  5. 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.
  6. Serve with coriander sprinkled on the top.