zucchini and carrot pilaf
Serves: 4
  • 1 cup basmati rice
  • 1 x 400 gram tin brown lentils
  • 1 red onion, halved and finely sliced lengthways
  • 1 tomato, finely chopped
  • 2 green chillies, roughly chopped
  • 1 tablespoon grated ginger
  • 3 cloves garlic, crushed
  • 1 small carrot, chopped into small pieces
  • 1 small zucchini, chopped into small pieces
  • 1 teaspoon turmeric
  • ½ teaspoon chilli powder
  • 3 whole cloves
  • 8 whole peppercorns
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tablespoon oil
  • 1 teaspoon salt
  1. Soak basmati rice before starting.
  2. In a large, heavy based pan, heat the oil over a medium heat. Add bay leaf, cinnamon stick, cloves, black peppercorns, cumin seeds and fry until starts to splatter. Add onion and a pinch of salt and fry until browned, stirring while it cooks to make sure it doesn't burn.
  3. Add the ginger and garlic and fry for a minute.
  4. Add the drained lentils, carrots, zucchini, turmeric, chilli powder and green chillies. Stir to combine.
  5. Drain the rice, and add the rice and salt to the pot and mix well.
  6. Add 2 cups of water and the chopped tomato and simmer until the water on top dries up to the level of the rice (10-12 minutes).
  7. Cover the pot with a lid, reduce the heat to low and cook for another 5-7 minutes.
  8. Serve with a tomato and onion raita made with a couple of finely chopped tomatoes, finely chopped red onion, chopped green chilli, a pinch of salt and some yoghurt.
Recipe by Villiers Brown at http://villiersbrown.com/zucchini-carrot-pilau/