Beetroot and beet tops pearl barley pilaf

Ingredients

Spices & Dried Herbs

  • 3 cloves
  • 3 cardamom pods, bashed
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • 2 tsp ground cumin

Dairy

  • 50g of unsalted butter

Fruit & Vegetables

  • 1 large onion, finely chopped
  • 5 garlic cloves, finely sliced
  • 1 bird's eye chilli, seeds left in, finely chopped (use two if you prefer a spicier finish)
  • 4 raw beetroots, well-scrubbed and coarsely grated (no need to peel)

Cereals, Grains & Pasta

  • 250g of pearl barley

Store Cupboard

  • 700ml of chicken stock, or vegetable stock
  • 1 handful of flaked almonds, toasted
  • salt
  • pepper

Salad & Fresh Herbs

  • beetroot leaves, stalks finely chopped and leaves roughly chopped
  • 1 bunch of coriander, mint or dill (use a small bunch), roughly chopped. If using coriander, the stalks can also be finely chopped and used