Ingredients
| 2 tablespoons oil | |
| 1 medium-sized onion, diced | |
| 4 cloves garlic, sliced | |
| 1 medium-sized red capsicum, deseeded, chopped | |
| 1 teaspoon paprika | |
| 50g salted butter | |
| 2 cups long grain rice | |
| 3 tablespoons tomato paste | |
| 4 cups vegetable stock | |
| ½ teaspoon salt | |
| 3 medium-sized tomatoes, coarsely chopped | |
| 20 yellow cherry tomatoes, halved | |
| 125g bocconcini, drained (I used Clevedon Buffalo Co brand) | |
| 12 basil leaves | |
| 4 tablespoons olive oil |
Pilaf is a Persian dish that works so well in warm weather. In making this dish, I was anxious that this might be too awesome. My fears were justified.
Instructions
| 1. | Heat the oil in a medium-sized pot and gently cook the onion, garlic and capsicum for 4-5 minutes until tender. |
| 2. | Add the paprika and cook for a further minute. |
| 3. | Add the butter and heat until fully melted. |
| 4. | Add the rice and stir to coat the rice in butter. |
| 5. | Keep stirring to lightly toast the rice – for about 3 minutes or until the rice is just beginning to catch on the pot. |
| 6. | Add the tomato paste and mix thoroughly. |
| 7. | Add the vegetable stock and salt, lower the heat to medium and bring the stock to a simmer. |
| 8. | Add the chopped tomatoes and half of the cherry tomatoes. |
| 9. | Cover with a lid, lower the heat to low and cook for 15 minutes. |
| 10. | Remove from the heat, but keep covered for an additional 7-8 minutes then check the seasoning. |
| 11. | Divide the rice between 4 bowls. |
| 12. | Tear the bocconcini into quarters and dot over the pilafs with the rest of the cherry tomatoes. |
| 13. | Garnish with coarsely sliced basil leaves and drizzle each dish with olive oil. |
Food styling, recipes & photography David Neville