Advieh spice blend is a classic Persian blend of nutmeg, cinnamon, cardamom, cumin, rose petals and coriander. The name means 'spice' and it is great in rice and chicken dishes. Here we've used it in a delicious pilaf with freekeh.
Freekeh Pilaf Recipe with Heritage Carrots
A nutritious pilaf made from freekeh, onions, carrots and spiced with advieh spice blend
Ingredients
For the carrots
| 150-200g | heritage carrots, topped and halved |
| 2 tbsp | olive oil |
| 1 tsp | cumin seeds |
| 1 tsp | coriander seeds |
For the pilaf
| 2 tbsp | olive oil |
| small knob | butter |
| 2 | medium onions, finely sliced |
| 150g | freekeh |
| 250ml | very good chicken or vegetable stock (or double concentrate stock cube) |
| 2 tsp | Advieh spice blend |
| 2 tbsp | fresh herbs (parsley, mint, coriander), finely chopped |
| salt & pepper |
Method
- Preheat the oven to 180C, toss the carrots in the oil and spices and roast for 30 minutes until cooked.
- Soak the freekeh for 5 minutes in cold water, before draining.
- In the meantime melt the butter with the oil in a heavy based saucepan and fry the onions over a low heat for 10-15 minutes until soft but not coloured.
- Add the freekeh, spice blend and stock and simmer for 15 minutes until the freekeh has cooked through.
- Finally season with salt and pepper, add the herbs and gently mix in the carrots.
- Delicious served with a spoonful of natural yoghurt.
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