Carrot and pistachio pilaf

Step 1

Melt the ghee in a medium heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the turmeric, cloves and cinnamon and cook, stirring, for 30 seconds or until fragrant.

Step 2

Add the rice and stir to coat in the onion mixture. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes. Stir with a fork to separate the grains. Remove from heat and set aside, covered, for 5 minutes. Remove cinnamon stick.

Step 3

Meanwhile, place pistachios in a small non-stick frying pan over medium heat. Cook, stirring, for 3 minutes or until toasted. Remove from heat. Finely chop.

Step 4

Reserve 1 tablespoon of pistachios. Add the remaining pistachios, carrot and parsley to the rice and stir until well combined. Taste and season with salt. Transfer to a large serving bowl and sprinkle with reserved pistachios. Serve immediately.