Pistachio & rose pilau recipe

Ingredients

• ¼ butternut squash, peeled and diced into 2.5 cm (1 in) chunks
• A splash rapeseed oil
• 1 oz (30 g) unsalted butter
• ½ onion, finely diced
• 13 oz (375 g) best-quality aged basmati rice, rinsed thoroughly and drained
• 3½ oz (100 g) channa dhal (split chickpeas)
• 2 pints (1.2 litres) vegetable stock or hot water
• 1 tsp powdered turmeric
• 2 tsp Garam Masala blend, plus a little extra to serve
• 1 heaped tsp sea salt
• 1 handful bright green pistachio nuts, lightly crushed
• 2 tbsp dried rose petals, roughly chopped
• 1 large handful each coriander leaves, flat-leaf parsley and chives, finely chopped

1. Preheat the oven to 180ºC (gas mark 4). Put the squash in a roasting tin with the oil, and roast it in the oven for 20–25 minutes until just soft and a little coloured. Set aside.
2. Melt the butter, or a splash of oil, in a flameproof casserole over a gentle heat, then add the onion and sweat for 5 minutes or until it is soft.
3. Add the rice and channa dhal, then stir for a minute or two, coating all the grains with the melted butter.
4. Next, pour the stock into the casserole, sprinkle in the turmeric and Garam Masala, and give it a quick but gentle stir.
5. Cover the casserole with a tight-fitting lid or foil and put on a middle shelf in the oven. After 10–15 minutes, check to see if all the liquid has been absorbed. If there’s still some liquid remaining, return the covered casserole to the oven and give it a few more minutes until all the liquid has been absorbed but the rice is still moist and glossy.
6. Remove from the oven, take off the lid, or gingerly rip off the foil, add the salt and fluff gently with a fork. Stir through the butternut squash, pistachio nuts and rose petals, sprinkle with the herbs and a little more Garam Masala and serve immediately.