Wild Mushroom Pilaf

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Prep time
30 mins
Cooking time
1 h 15 mins

Pilaf is a delicious, aromatic Middle Eastern dish made with rice, broth, onions and spices – just right when cooked in a Le Creuset enamelled cast iron casserole. Pilaf is a great way to use up leftover vegetables, either cooked or raw, so experiment by adding your own ingredients to this recipe.


  • 3 onions (about 400g), sliced
  • Drizzle of oil
  • 2 tablespoons ground coriander, plus extra to serve
  • Half a cinnamon stick
  • 4 large cloves garlic, roughly chopped
  • 30g mixed wild mushrooms, soaked in 900ml of boiling water
  • 400g mushrooms, roughly sliced
  • 200g potatoes, cut into 1cm cubes
  • 200g carrots or other root vegetables, cut into 1cm cubes
  • 250g short grain brown rice
  • 6 sprigs parsley, leaves picked, stalks finely sliced
  • 150g almonds, dry roasted then roughly chopped
  • 25g barberries or cranberries
  • 6 mint leaves
  • Yoghurt and 1 lemon cut into wedges to serve (optional)


  1. Preheat the oven to 160˚C/ Gas Mark 3
  2. Add a good drizzle of oil to your casserole, covering the base of the dish, then place over a medium-high heat. When hot add the onions and gently fry for 15-20 minutes or until they are soft, caramelised and sweet.
  3. Add the coriander, cinnamon, sliced mushrooms, a pinch of salt and dash more oil to the casserole. Then fry for a further 5-8 minutes over a medium-high heat, adjusting the heat so the dish doesn’t burn, until the mushrooms gain some colour.
  4. Next add the potatoes, carrots, garlic and rice. Season generously with salt and pepper then stir, coating each and every grain with oil, onion and spice. Pour the wild mushrooms and the flavoured water into the mixture, bring to the boil and reduce the heat. Taste and adjust the seasoning as required. Put the lid on and place in the oven for 45 minutes or until the water has just evaporated.
  5. Stir the parsley, half of the almonds and the barberries through the pilaf. Sprinkle the rest of the almonds on top. Serve with a spoon of yoghurt, dusted with coriander, torn mint leaves and a wedge of lemon.

Cook's notes

Don’t waste your time and money peeling your vegetables! The skin holds a lot of the flavour and nutrition. Make the most of parsley by using the stalks as well as the leaves! Once you have picked the leaves off of the stalks, line the stalks together in a bunch and finely slice them into 1-2mm pieces. They will disappear into the dish adding to the aroma!

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