For the pilaf
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, sliced
- meat from legs and loins of 2 wild rabbits, cut into bite-sized chunks
- 2 cinnamon sticks
- 1 tbsp cumin seeds
- ½ tsp chilli powder or hot paprika, plus a sprinkle
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 250g long-grain rice, well rinsed
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 350g butternut squash, peeled and sliced into half-moons
- 85g pitted prunes
- 400ml chicken stock
Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn’t need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.
Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.
Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.