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PERSIAN JEWELLED RICE WITH ROASTED BUTTERNUT

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RAS EL HANOUT is a spice mix from North Africa and translates to ‘head of the shop’. It can contain anything from 10 to 100 different spices and is complex and aromatic and normally reserved for speciality dishes and special occasions.

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SERVES 4

1 cup basmati rice

Salt

½ butternut, cut into wedges

Foil to cover butternut

2 Tbsp extra virgin olive oil

1 red onion, diced

1 clove garlic, diced

1 Tbsp ras el hanout (see page XX)

¼ cup dried cranberries

1 red chilli, seeded and diced

¼ cup snipped chives

1 cup chopped fresh coriander and parsley

¼ cup slivered pistachio nuts

  1.  Wash the rice in hot water and a couple of times in cold water to remove the starch. Add 1 ½ cups of water and a pinch of salt. Set aside for 30 minutes, before bringing to the boil and then simmering until the rice is cooked.

  2.  Place the butternut on a sheet of foil and drizzle with olive oil. Wrap the butternut in the foil, place on the braai grid for 40 minutes or until cooked. Check regularly to make sure it is not burning. Once cooked, remove from the foil and place directly on the grid and braai for 2 minutes on each side. Remove and set aside.

  3.  Using a saucepan, heat some olive oil and add the onion and garlic. Fry until the onion is translucent.

  4.  Add the ras el hanout and keep stirring. Add the cranberries, chilli, herbs and the rice and give it another stir.

  5.  Remove from the heat and serve, garnished with pistachio nuts, and butternut.