Ingredients portion 8
Basmati rice 300g
Vegetable oil 50 ml
Onions 2 heads
Cumin (zira) 2 teaspoons
Garlic 2 cloves
Almonds 50 g
Ginger 20 g
Young courgettes 2 pieces
Tomatoes 2 pieces
Cinnamon sticks 1 piece
Cardamom 2 pieces
Lemon zest to taste
Vegetable broth 900ml
Fresh mint to taste
Parsley to taste
Thin pita to taste
Natural yoghurt to taste
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Pour the rice into the cold water and stir the water well with a spoon until the water is cloudy. Drain the water, pour in fresh water and continue rinsing the rice in this way until the water is clear. Then drain the water well and allow the rice to stand in a sieve to allow the water to drain off completely.
2 Slice the courgette into thin slices, leaving the skin on if it is tender.
3 Slice the onion into thin half rings.
4 Chop the nuts coarsely.
5 Remove the core of the tomatoes, dice the flesh.
6 Peel the ginger and slice into thin sticks.
7 Chop the garlic.
8 In a large braising pot, melt the butter over a medium heat. Place the onions, salt and cook for 20 minutes, stirring regularly. They should not fry, but stew and caramelize. Put a third of the cooked onions in a separate bowl.
9 Add the zira grated between the palms of your hands to the onions and cook for a minute until the zira smells.
10 Add the courgette, garlic and ginger to the onion. Continue to cook on a medium heat for another 5 minutes until the courgette begins to soften.
11 Add the tomatoes, 2 strips of lemon zest, nuts, cinnamon stick broken in half and cardamom, cook for another 2 minutes, stirring.
12 Pour in the rice and mix well so that all the rice is coated in oil. Pour in the stock, season with salt and pepper, bring to the boil and turn the heat down to low.
13 Cover the pan with foil and put a lid on top. Cook the pilaf in this state for another 15 minutes on low heat. The broth should be completely absorbed, if not, cook the pilaf a little longer. Then take the pilaf off the heat and let it steam under the foil and lid for another 10 minutes.
14 Add the finely chopped parsley and mint and fluff the rice with a fork, being careful not to break the grains. Place the pilaf on a plate, top with the onion that has been set aside. Serve with tortillas and yoghurt. 
