Recipes, Side Dish Recipes

Rice pilaf salad

Rice pilaf salad in a white serving dish next to butterflied leg of lamb.

Serves 6-8



  1. In a pan, melt the butter over a medium heat. Then add the onions, garlic, chilli, and cumin seeds. Allow to cook slowly, with a lid on, stirring occasionally, for about 15 minutes.
  2. Add the almonds and Aleppo pepper and cook for a further 10 minutes.
  3. Put the stock in a pan and bring up to a simmer.
  4. Then add the rice and stir around so the grains are coated in the butter, then add enough stock to cover the rice by about an inch. Stir once, then cover with a cartouche and then a lid.
  5. Cook on a high heat for 4 minutes, then turn it down to the lowest possible heat and cook for a further 6 minutes.
  6. Turn the heat off and leave to steam for a further 10 minutes. Do not be tempted to open the lid!
  7. When you are nearly ready to eat, remove the lid and stir through the chopped coriander.
  8. Check the seasoning and adjust as necessary.

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