Turkish Pilaw with Carrots and Almonds

My Turkish coworker raved about one of her fabourite rice dishes. 

I have made the crispy tiny pasta mixed in rice before. But that one is some levels above. The use of almonds in Pilaw is more a tradition south of Turkey. Nuts are a good bite in the rice. Only carrots and almonds are used. But who knows me, I make my own version of most recipes.

Since it is a vegetarian option as a full meal, the recipe is for 2 servings. When you have it with meat or fish, it is good for 4.

Recipe:

200 g pilaw rice

2 smaller carrots grated, 1 spring onion chopped

35 g almond bits or slices, 3 tbsp olive oil

1 hand tiny angelhair pasta, 700 ml veg stock

Pul Bieber or chili, salt and pepper

Greek yogurt, parsley

Heat up the oil and start with the onion, after 3 min toss in the carrots. Give them 5 min then add the dry pasta and let it get a bit crispy. Now in with the almonds to toast. Season.

Add washed rice and stir well. Fill up with veg stock, bring back to boil, cover and go on low heat for 15 min. Stir some times.

Add fresh parsley and serve with yogurt.