2 ½ cups basmati rice
1 large brown onion, finely chopped
2 parsnips, peeled and diced
2 garlic cloves, finely chopped
2cm piece ginger, peeled, finely grated
1 cinnamon stick
1 star anise
½ teaspoon turmeric
4 cardamom pods
¼ teaspoon ground cloves
½ teaspoon garam masala
4 cups vegetable stock
½ cup sultanas
½ cup peas
What to do:
Heat a large heavy based pan over medium heat. Add a splash of water along with the onion and garlic. Cook, stirring often until softened, adding another splash of water to deglaze the pan as needed. Add parsnips and cook for a further few minutes.
Add ginger, cinnamon stick, star anise turmeric, cloves, garam masala and cardamom pods. Cook for 1 minute. Add rice and cook, stirring constantly, for 5 minutes.
Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Add boiling stock, and sultanas to rice. Stir to combine.
Bring to the boil, then reduce heat to low, for a gentle simmer. Cover with a tight-fitting lid and cook for 18 minutes (do not remove lid). Check pilaf is done by tipping the pan to see if there’s any residual liquid. It should be all absorbed.
Remove from heat. Add peas and stir with a fork. Cover and set aside for 5 minutes. Fluff rice with a fork. Transfer to serving dishes, and serve.