Delicious Moroccan dish, a little smokey, a little sweet, full of rich paprika flavour and the nutty umami of pistachios. A well-balanced mix of Mediterranean flavours goes well with lots of our meat recipes. Serve this once, you’ll probably do it again and again…

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil 
175g basmati rice, rinsed
1 medium onion, thinly sliced
50g raisins
30g pistachios, roughly chopped
50g Tagine paste

Ingredients

2 tbsp Cornicabra Extra Virgin Olive Oil 
175g basmati rice, rinsed
1 medium onion, thinly sliced
50g raisins
30g pistachios, roughly chopped
50g Tagine paste

1

Heat the olive oil in a heavy based pan or casserole over a medium-high heat. Add the onions and fry for 5 minutes (or 10 minutes if you have time).

2

Stir in the paste, rice and raisins then pour in 375ml boiling water and a pinch of salt and bring to a boil. Stir once, turn the heat to medium, cover with a well fitting lid and cook for 9 minutes by which time all the water should have been absorbed and the rice cooked.

3

While the rice is cooking toast the pistachios in a dry frying pan over a medium heat for 3-4 minutes. Cool slightly and roughly chop.

4

When the rice is cooked gently fluff it up with a fork, scatter over the pistachios and serve.

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