For a celebration of flavour and texture, this wonderfully spiced pilaf has all the subtle flavour of superfood kale/silverbeet. It's a fragrant, earthy combination with the soft, fluffy rice. An amazing side dish to serve at any Middle Eastern Inspired table.
Heat the oil in a saucepan over a moderate heat - when hot add the onion and diced silverbeet stalks and fry for 3-4 minutes until softened.
Add the cumin, paprika and nuts and fry briefly before adding the silverbeet leaves.
Let the leaves sweat for 3-4 minutes and evaporate most of the liquid.
Tip in the rice and stir for a minute to combine everything. Pour in the stock and season generously with salt & pepper.
Bring the stock to a boil, without stirring, then reduce the heat to very low.
Cover the pan and cook for 12-15 minutes until all the stock has evaporated and the rice is JUST beginning to stick to the pan.
Remove from the heat, take off the lid and place a clean tea towel or strong paper towel over the pan. Return the lid. This will collect all the rising steam and stop it dripping back into the rice, which would make it wet and stodgy.
Leave the rice off the heat for 30 minutes before fluffing up with a fork.
To serve, sprinkle with fresh pomegranate seeds or fresh herbs like parsley or cilantro/coriander.
Serve hot or at room temperature.