Pilaf with Salami and Sausage

David Massey's spicy oven-baked pilaf is made with succulent pieces of Cumberland sausage and hint of salami
By David Massey
Pilaf with Salami and Sausage
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp dried red chilli flakes
  • 200 g basmati rice
  • 500 ml chicken stock
  • 1 tbsp diced salami
  • 1 Cumberland sausages, cooked, diced
  • 1/2 red peppers, diced
  • 1 tbsp chopped parsley
  • 1 tbsp finely chopped coriander
  • salt and black pepper
  • knob of butter


1. Preheat the oven to 220C/gas 7.

2. Heat the olive oil into an oven-proof casserole pan, and add the onions and garlic. Cook for a few minutes, until softened.

3. Add the turmeric, cumin, fennel seeds and chilli flakes. Cook for about 3 minutes, until the spices give off a nutty aroma. Stir in the rice and chicken stock and bring to the boil. Cover with foil or a lid and transfer to the oven. Cook for about 20 minutes, checking every 5 minutes or so, and giving it a stir.

4. When all the liquid has evaporated, remove from the oven and add the salami, sausage and diced pepper. Stand for a couple of minutes and sprinkle in the chopped herbs. Season to taste and add knob of butter. Serve hot.

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