Afghani Style Pilau Rice

Celebrating Southampton’s City of Culture 2025 bid we served up this Afghani Style Pilau Rice recipe as part of the Southampton City of Culture School Meal Day served in participating schools, as a side dish to the Mauritian Turkey Coconut Curry, followed by Pineapple Upside Down Cake with Nutmeg Custard.

Read more about our celebratory school lunch, co-created with MasterChef winner, Shelina Permalloo here.

Serves 4.

INGREDIENTS:

• 200g rice

• 300ml vegetable stock

• 50g grated, carrots

• 20g raisins

• 1 tbsp vegetable oil

• ½ a medium onion (diced)

• 1tsp mixed ground spice

• Salt to taste

METHOD:

1. Put the oil in a saucepan and fry off the carrots, onions and raisins for a few minutes until the raisins expand.

2. Add in the rice and coat all the grains in the oil.

3. Add the vegetable stock, mixed ground spice & salt.

4. Allow the water to come to a roaring bubble and as soon as the rice bubbles put a tight-fitting lid on and reduce the heat to a low simmer, leave to cook for 15 minutes.

5. Remove from the heat and leave to stand for 10 to 15 minutes.

6. Fluff up the rice using a fork and serve.