Pumpkin and Almond Pilaf with Feta Recipe

Pumpkin and Almond Pilaf with Feta Recipe

Pumpkin is steamed with spices, currants and rice and served with a sprinkling of feta.

This is Middle Eastern soul food, delicious but comfortingwith the sweetness of the pumpkin and currants, the crunch of the almonds and the saltiness of the feta. Serve with a crunchy mixed salad

• 3 tablespoons extra virgin olive oil

• 1 red onion, finely chopped

• 1 carrot, finely diced

• 1 tablespoon toasted cumin seeds

• 1 cinnamon stick

• 1 teaspoon salt

• ¼ cup currants

• ½ cup roasted unsalted almonds, chopped coarsely

• 1 ¼ cups long grain white rice, well rinsed and drained

• 700g pumpkin, peeled, deseeded, cut into 3cm pieces

• ½ teaspoon ground turmeric

• 650ml vegetable stock

• 150g feta, crumbled

• Coriander leaves for serving

Heat the oil over moderate heat in a wide saucepan.

Add the onion, carrot, cumin seeds, cinnamon stick, salt, currants and alsmonds.

Fry gently, without browning, for 10 minutes or until the onion is soft.

Add the rice, pumpkin, turmeric and stock.

Bring to the boil

Cover, turn the heat down to the lowest setting and cook for 20 minutes without uncovering for any reason.

Remove from the heat and let stand without uncoverin

Uncover and fluff up the pilaf with a fork.

Discard the cinnamon stick.

Serve sprinkled with the feta and coriander leaves.

Serves 6.