This dish originates from the Middle East, but is now eaten around the world. It is essential to weigh the correct amount of water beforehand so that the required result is achieved in the oven.

Recipe makes 800 grams.


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olive oil



shallot, finely sliced



basmati rice



cinnamon stick



star anise



lemon zest



orange zest




As needed:


salt and pepper

Preparation method

  • Heat the oven to 190°C.
  • Make a lid from greaseproof paper to cover an oven-proof pan with a thick bottom. Make a small hole in the paper to allow steam to escape.
  • Heat the olive oil and gently fry the chopped shallot.
  • Mix the rice, the spices, and lemon and orange zests with the shallot in the pan and continue stirring whilst frying.
  • Add 525ml hot water and bring to the boil.
  • Remove the pan from the heat, cover with the lid made from greaseproof paper, and place the pan in the oven.
  • Bake the pilaf in the oven for 20 to 25 minutes until the rice is soft and the water has almost completely evaporated.
  • Remove the greaseproof paper and loosen the rice with a fork.
  • Season to taste with salt and pepper.

Serving suggestions

  • As part of a main course, e.g. with grilled chicken.
  • As part of a vegetarian dish, e.g. with carrot, tomato, fennel, or green herb components. 
  • Use in a composition with red perch, fennel and aubergine.

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