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Smoky pilaf from the barbecue

A dish that originated in the Middle East but is now eaten worldwide. When making pilaf, it is essential to weigh the amount of water in advance to achieve the desired result in the oven. Pilaf is usually prepared in the oven, but cooking it on the barbecue gives the rice a subtle smoky flavour.

Makes 750g.

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Allergens and dietary requirements

  • Vegan

Ingredients

50
ml
olive oil
1
shallot, diced
250
g
basmati rice
1
cinnamon stick
3
star anise
1
lemon, zest
1
orange, zest
525
ml
water
as needed
salt and pepper

Scale recipe

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