250g basmati rice, rinsed
11/2 tbsp olive oil
1 large red onion, finely sliced
3 garlic cloves, finely sliced
2 pitted medjool dates, roughly chopped
1 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp ground cinnamon
500ml fresh Cooks’ Ingredients Chicken Stock, heated
300g Tenderstem broccoli, trimmed and halved lengthways
4 Waitrose Scottish Salmon Fillets
1 lemon, juice of 1⁄2 and the rest cut into wedges
3 tbsp chopped dill


1.Preheat the oven to 200 ̊C, gas mark 6. Soak the rice in a bowl of cold water. Heat 1 tbsp oil in a large ovenproof casserole or sauté pan over a medium-high heat. Fry the onion and garlic with a pinch of salt for 6-8 minutes until golden. Stir in the chopped dates and spices and fry for a minute more. Drain the rice and stir into the spices, then add the hot chicken stock. Transfer the pan to the oven and cook, uncovered, for 15 minutes.

2.Meanwhile, put the broccoli in a bowl and cover with just-boiled water from the kettle. Set aside for 2 minutes, then drain and toss with the remaining 1⁄2 tbsp oil. Remove the skin from the fish and cut each fillet into 5 even chunks.

3. Remove the pan from the oven. Squeeze the lemon juice over the rice and stir in the broccoli, salmon and 2 tbsp dill. Season and return to the oven for 10 minutes. Stand for 5 minutes before serving with the remaining 1 tbsp dill and the lemon wedges. A spoonful of yogurt and a little chilli sauce works well too, if liked.

Cook’s tip

Medjool dates add a lovely mellow sweetness to the pilaf. You could also use dried cranberries or apricots.

And to drink…

No.1 Astrolabe Awatere Valley Sauvignon Blanc, New Zealand, is a top match for fish.


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