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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, leek, and carrot in olive oil over medium heat until softened.
Add cinnamon, ginger, cumin, and tomato purée and stir to combine.
Stir in rice, chopped tomatoes, apricots, and chicken stock.
Bring to the boil, reduce heat, cover, and simmer for roughly 30 minutes until the rice is cooked.
Add cooked chicken and coriander for the last 5-10 minutes of cooking.
Season with black pepper.
Serve and enjoy.
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You can substitute fresh apricots for dried ones if you prefer a less sweet flavor.
For a vegetarian version, replace chicken with chickpeas and use vegetable stock.
Can I use white rice instead of brown rice?
Yes, but you may need to adjust the cooking time as white rice cooks faster than brown rice.
How can I make this dish spicier?
Add a pinch of chili powder or some chopped fresh chili when adding the spices.
Can I freeze the leftovers?
Yes, you can freeze the pilaf in an airtight container for up to 3 months.
What can I serve with this pilaf?
It pairs well with a side salad or steamed vegetables.
Is there a substitute for coriander?
You can use parsley or mint as a substitute for coriander.
