PILAFF WITH APRICOTS AND ALMONDS

Over half Turkey’s workforce is involved in farming, the mainstay of the
economy. Another source of wealth comes from the five percent, or about
600,000 people, who have made their way to West Germany as ‘Gastarbeiter’
(guest workers), sending some of their wages home to their families.
‘This dish shows the characteristic Middle eastern use of dried fruit and
nuts to give a sweet and savoury taste.’ Pat Tope, London, UK

3 - 4 tablespoons oil
2 medium onions, finely chopped
3 cloves garlic, crushed
1 pound / 450 g brown rice
3 bayleaves
1 can tomatoes, chopped
2 tablespoons tomato paste
1 cup / 100 g dried apricots
˝ cup / 50 g raisins or sultanas
˝ cup / 60 g flaked almonds
2˝ cups / 590 ml stock
1 tablespoon fresh cilantro / coriander leaves, chopped
salt
pepper

To start, first heat the oil and then soften the onions and garlic in it.
Add the rice and fry it for 3 minutes, stirring frequently so that each
grain is lightly coated with oil.
When this is done, put in the bayleaves, tomatoes and tomato paste, dried
fruit, nuts, stock and seasoning.
Bring the pan to the boil and then reduce the heat and simmer, covered, for
45 minutes until the rice is cooked and most of the moisture has been
absorbed. Serve garnished with chopped coriander leaves.

Serves 6 - 8

country : Turkey
course : vegetarian dish

source : The New Internationalist Food Book / Troth Wells



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