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This is a recipe from Australia's Lindy Milan and Jeff Jansz - big thank you to them! They serve it with chicken tagine. I first cooked it when I had some leftover roast duck - you know how it is, one duck is too much for 2 people but not enough for 3.... So I made the stock with the duck bones and wingtips; chopped up the leftover roast duck and sauteed it till a bit crisp; strewed the duck over the top of the pilaff. The duck bit isn't in the recipe - could be done with almost any leftover roast meat.
- Heat oil in a medium sized saucepan with a lid. Add garlic and cook for a
- minute. Add cumin powder and pearl barley. Pour in stock and zest. Season
- and bring to the boil. Reduce heat and cover. Simmer for 35-40 minutes, or
- until cooked. Stir through pine nuts, currants and shallots.