Indian-spiced spinach, currant & pistachio pilaf
Prep 15 mins | Cook 20 mins | Serves 4
1 medium brown onion, chopped
1 garlic cloves, finely chopped
4cm piece ginger, peeled and chopped
3 coriander roots*, scrubbed
1 tsp ground cardamom
1 tsp garam masala
2 tbs vegetable oil
1½ cups basmati rice
2¼ cups vegetable stock
1 bunch English spinach, trimmed and roughly chopped (about 150g trimmed leaves)
⅓ cup currants
⅓ cup pistachio nuts, chopped
Lemon wedges, to serve
½ cup Greek-style natural yoghurt
1 tbs lemon juice
1 tsp lemon zest
*Leave about 5cm stem attached to the coriander roots.
Step 1 To make lemon yoghurt, combine all ingredients in a small bowl. Season with salt and pepper. Stir to combine. Chill until ready to serve.
Step 2 Place onion, garlic, ginger, coriander roots, cardamom, garam masala and 1 tbs oil in a small food processor. Process until finely chopped.
Step 3 Heat remaining 1 tbs oil in a large saucepan over medium heat. Add onion mixture and cook, stirring, for 2-3 minutes or until fragrant. Add rice and cook, stirring, for 1-2 minutes.
Step 4 Stir in stock, cover and bring to the boil. Reduce heat and gently simmer for 12-15 minutes or until rice is tender. Stir in spinach, currants and pistachios and cook until spinach just wilts. Serve with lemon yoghurt and lemon wedges.