By Shazia Gaffar
Ingredients
For the Tenderstem® broccoli
400g Tenderstem® broccoli
2 Tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground cinnamon
Sea salt & pepper, to taste
For the pilaf
2 Tbsp olive oil or butter
1 onion, finely chopped
2 garlic cloves, minced
1 tsp ground cumin
½ tsp ground coriander
1 cup basmati rice, rinsed
2 cups vegetable stock
1 x 400g tin chickpeas, drained & rinsed
¼ cup raisins or sultanas
Salt & pepper, to taste
For garnish
2 Tbsp pomegranate molasses
½ cup pomegranate seeds
¼ cup toasted almonds or pistachios
Fresh parsley or coriander leaves
Method
- Cook the pilaf – Heat olive oil/butter in a saucepan over medium heat. Add onion and cook until soft and golden (5–6 mins). Stir in garlic, cumin, and coriander for 30 seconds. Add rice, chickpeas, raisins, and stock. Bring to a boil, then reduce heat, cover, and cook for 12–15 minutes until rice is tender. Fluff with a fork and season to taste.
- Prepare the broccoli – While pilaf cooks, toss tenderstem with olive oil, cumin, paprika, cinnamon, salt, and pepper. Char-grill on a hot grill pan or roast at 220°C for 8–10 minutes until slightly charred but still vibrant green.
- Assemble the main – Spread the pilaf onto a serving platter. Arrange the charred broccoli on top.
- Garnish – Drizzle generously with pomegranate molasses, scatter with pomegranate seeds and toasted nuts, then finish with fresh parsley or coriander.
