Summary

Ingredients

• 3 clove (s) garlic
• 2 carrot (s)
• 1 bunch spring onion (s)
• 1 medium aubergine (s)
• 3 small zucchini
• 2 hot peppers, fresh
• 6 apricot (s), dried (or fresh, depending on taste)
• 4 tablespoon oil, neutral
• 30 g butter
• 300 g rice (lon rain rice)
• 1 pinch (s) salt
• 1 pinch (s) pepper, freshly ground
• 1 pinch ground cumin, cinnamon, cardamom, allspice and nutmeg
• 1 orange (s), including the juice and the zest
• 600 ml vegetable stock
• 2 tablespoon pistachios and almonds, chopped
• 200 g yourt (whole milk)
• 10 leaves mint, fresh

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Instructions

1. Peel the garlic and carrots, clean the remaining vegetables and cut into cubes like the apricots.
2. Heat the oil and butter in a roasting pan, fry the vegetables and apricots in it. Add the rice and sauté with it. Add the spices (1 pinch each of ground cumin, cinnamon, cardamom, allspice and nutmeg), orange juice and orange peel and pour over the broth.
3. Bring to the boil, then cover and swell for about 15 to 20 minutes over low heat.
4. Roast 2 tablespoons each of pistachios and almonds in a little oil and sprinkle them on the pilaf loosened with a fork. Mix the yogurt with the chopped mint leaves and serve with it.