Turkish Lamb Pilau

Ingredients

• handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion, sliced
• 2 cinnamon sticks, broken in half
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 dried apricots, cut in half

Method

1. Toast the pine nuts/almonds under the grill until lightly browned.
2. Fry the onion and cinnamon together until starting to turn golden.
3. Stir in the lamb and fry until the meat is sealed.
4. Tip in the rice and cook for 1 minute, stirring all the time.
5. Pour in 500ml of boiling water, crumble in the stock cube and add the apricots. Cover and simmer for 12 minutes until the rice is tender and the stock has been absorbed.
6. Toss in the nuts and mint. Serve.