Name: Rice pilaf with noodles, almonds and barberries
Yield: 6
Ingredients: Pilaf; 500 gm basmati rice; 2 tbsp ground ginger; 2 tbsp ground allspice; 1 tbsp olive oil; 100 gm vermicelli noodles, coarsely broken into pieces; 50 gm ghee (5 tbsp); 20 gm barberries, rinsed and soaked in cold water for 5 minutes (see note); 100 gm flaked almonds, pan fried in olive oil until golden

Rice pilaf with noodles, almonds and barberries

A Middle-Eastern inspired banquet dish recipe from Australian Gourmet Traveller for rice pilaf with noodles, almonds and barberries, by chef Joseph Abboud.

Barbecued quail with sweet-and-sour syrup

Ingredients

Pilaf

500 gm basmati rice

2 tbsp ground ginger

2 tbsp ground allspice

1 tbsp olive oil

100 gm vermicelli noodles, coarsely broken into pieces

50 gm ghee (5 tbsp)

20 gm barberries, rinsed and soaked in cold water for 5 minutes (see note)

100 gm flaked almonds, pan fried in olive oil until golden

Method

Main

1.Rinse basmati rice under cold running water until water runs clear, then soak in salted cold water for at least 2 hours. Heat oil in a saucepan, add vermicelli and cook, stirring and breaking up with a spoon, over medium heat for 10 minutes or until noodles turn dark brown, then set aside.

2.In a wide pot, combine rice, spices and enough water to cover rice by 15mm. Cover pot and bring to the boil over medium-high heat. Add noodles to rice, stir to combine, cover and cook on low heat for 12 minutes or until liquid is absorbed and rice tender.

3.Melt ghee in a frying pan over medium heat, add drained barberries and sauté until warmed through. Fold almonds through rice, spoon into a bowl, scatter over barberries and serve.