Studded with nuts and bejewelled with pomegranate, this vegan dish is as aesthetically pleasing as it is tasty. The musky spices and fragrant fresh coriander perfume the dish to perfection. Don’t be put off by the long ingredient list…it’s really just a dash or pinch of this or that and despite sounding a bit fancy, is really not a complex dish to make. If you don’t have access to millet, you can easily use short-grain brown rice or quinoa. Allure your taste buds with the seductive scents and flavours of Morocco….
Pilaf Ingredients
2 cups millet, rinsed
1 onion
1 medium eggplant, chopped into 2 cm cubes
Zest of 1 orange
Olive oil
1 tablespoon of cumin seeds
2 teaspoon of turmeric powder
2 teaspoons of coriander powder
½ teaspoon of cinnamon
½ cup of dried dates
½ cup of dried apricots
1 teaspoon of sea salt
½ cup packed mint leaves, roughly chopped
½ cup packed chives, thinly sliced
Seeds from 1 small pomegranate
½ cup of almonds
½ cup of pistachios
Coriander Orange Oil Ingredients
¼ cup of extra-virgin olive oil
Juice of 1 orange
½ cup of packed coriander leaves
Sea salt, to taste
