The metallic tang of beetroot goes so well with all types of chilli flavours, and this dish is no exception. The punchy, fiery harissa is perfectly paired with the saffron-infused stock and the toasted nuts add some delightful crunch. A pilaf is usually cooked with basmati rice but I am growing very fond of spelt as a substitute. It’s much healthier apparently, although I forget exactly why, but I do like the slightly chewy, nutty texture as a substitute for rice in many dishes.
A blob of yoghurt or soured cream would be good with this dish, depending on how much chilli you put in there! I used a little sprinkle of the mild Aleppo pepper but those among you who like a firm slap of chilli are free to add however much of whatever chilli you like!
(2 votes, average: 4.50 out of 5)
Loading...Ingredients
- 2 cloves garlic
- 1 large or 2 medium beetroot
- 1/2 jar of harissa paste
- Pinch of chilli powder, to taste.
- 250g pearled spelt
- 2 handfuls green and yellow runner beans, chopped (or any green beans will work)
- A handful each of flaked almonds, pistachios and pine nuts
- Handful flat-leaf parsley, roughly chopped
- 500ml chicken stock infused with a pinch of saffron
- Zest and juice of 1 lemon
- Olive oil, salt and pepper
Instructions
Cook the beetroot. Don't peel or remove the top or bottom, just cook whole in salted water for around 1 hour, or until a skewer passes through easily. Allow to cool and the skin will easily peel off under running cold water. Chop into 1-2cm dice.
Heat a good glug of olive oil in a pan and add the sliced garlic cloves. Cook for 30 seconds and then add the harissa paste. Cook for a further minute.
Add the spelt to the pan and mix to coat with the harissa mixture. Cook for 1 minute.
Add the stock and stir well. Cover and leave to simmer for 10 minutes.
Meanwhile, toast the almond flakes and pine nuts - not the pistachios - in a dry pan until coloured. Set aside to cool.
When the spelt has been cooking in the stock - smelling lovely I would hope - add the chopped beans or whatever vegetables you are putting in. Also add the lemon zest and juice at this stage, as well as a pinch of chilli powder if the harissa isn't spicy enough for you! Continue to cook until the spelt is almost cooked.
When the spelt is just about cooked, add the chopped beetroot. I don't add it earlier as I want to keep its full colour. Add most of the pine-nuts and almonds, saving some for decoration. Mix in and turn off the heat.
To serve, scatter the remaining almonds and pine nuts along with the untoasted pistachios and the roughly chopped parsley. A real one-pot winner!
Notes
I used Belazu Rose Harissa Pesto paste for this dish, but any harissa paste will work well. Basmati rice, or any long-grain rice, can easily be used instead of spelt. You could add chicken or lamb for a non-vegetarian option.
