Spiced Pumpkin Pilaf with Crispy Onions and Saffron Butter

I came across these absolute beauties last weekend

So, inspired by a recipe I had seen in the Moro cookbook, I whipped up this opulent spiced pilaf, studded with toasted pistachios, currants and nuggets of bright squash.

We ate it for Sunday lunch with a simple roast chicken, but it works just as well on its own, alongside a salad or with some tenderstem broccoli.

Serves 4-6

Ingredients:

600g squash (peeled and cut into 1cm cubes)
1/4 tsp chilli flakes
1/2 tsp cumin
Salt and pepper
2 tbsp olive oil

100g butter
1.5 tsp cinnamon
1.5 tsp ground allspice
2 red onions, finely sliced
30g currants
70g shelled pistachios, lightly toasted
1/2tsp ground cardamom
300g basmati rice soaked in cold water for 30mins to 1 hour
500ml veg stock or bouillon (approx)

For the crispy onions:

2 large onions very finely sliced (ideally on a mandolin)
Vegetable oil

To serve:

100g butter, melted & mixed with 3 tbsp boiling water and a pinch of saffron
Sprig of parsley, chopped
Greek yoghurt, seasoned with a little crushed garlic and some salt and pepper


Preheat the oven to 200C.

Peel and chop the squash into 1cm cubes, toss with chilli, cumin, salt and pepper and olive oil and roast until tender - about 20 mins.

Meanwhile, make the crispy onions by heating vegetable oil (about 2cm deep) in a wide, heavy bottomed pan. Once hot, but not smoking, fry the onion in batches until golden brown and crisp. Drain on some kitchen roll.

Melt the butter in a large, heavy bottomed saucepan and add the cinnamon and allspice, toss in the onions and cook gently until soft and caramelised - about 15-20 mins. Add in the currants, pistachios and cardamom and cook a little longer.

Drain the basmati and toss into the pan to coat in the buttery onions. Stir in the hot stock, cover with a round of greaseproof paper, put on the lid and cook over a medium heat for 5 mins, making sure it is not catching on the bottom. Then stir through the cooked squash and taste for seasoning (checking that there is enough liquid in the pan). Replace the lid and greaseproof and cook for a further 5 mins or so until the rice is tender but retains a little bite.

Serve drizzled with the saffron butter and scatter crispy onions and parsley over the top and a dollop of Greek yoghurt.