Recipes

Guilt-free pilaff

Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Jan 2 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 45 mins
Ingredients
  • 1 tsp rapeseed oil
  • 1 tbsp butter
  • 1 onion, peeled and finely sliced
  • 1 tbsp garam masala
  • 100g Puy lentils
  • 50g raisins
  • 250g basmati rice
  • 2 bay leaves
  • 2 strips orange peel
  • 700ml chicken stock
  • Salt and pepper

1 Set the oven to 180 degrees.

2 Put the oil and butter into a pot. Add the onion, then cook over a gentle heat for five minutes until the onion starts to soften.

3 Add the garam masala and cook for a little longer, then add the lentils, raisins, rice, bay leaves and orange.

4 Turn everything around in the pot then add the stock. Season and bring to a simmer.

5 Cover the pot and put in the oven for 20 minutes.

6 Remove from the oven and fluff up the rice with a fork.

7 Serve in warm bowls.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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