pilau rice

pilau | jammiejammieblog.wordpress.comI have made most of the recipes on my blog over and over again. This one for pilau rice is new to me. I had read recipes for pilau and was intrigued, but thought they might not live up to their exotic promise and turn out bland. In the event, the rice lived up to my imagination. The roasting spices filled the kitchen with warm aromas. Better yet was the tasting, thanks to the way the sour, sweet, crunchy, salty and leafy toppings combined with the fragrant rice. Pilau makes a lovely meal all on its own, but you could serve it with some salad, garlicky wilted spinach, crumbled cheese or roast chicken. Pilau works well hot or at room temperature, so it also makes great party food.

pilau rice

(serves 3)

ingredients

pilau | jammiejammieblog.wordpress.com

300 ml Basmati rice

600 ml water

1 small onion

1.5 tbsp oil or ghee

2 cardamom pods, crushed

quarter tsp cumin

half tsp coriander

1 bay leaf

1 tsp salt

quarter tsp cinnamon

toppings:

50 gr nuts, roasted and roughly chopped (I used pistachios and almonds)

handful coriander leaves

handful mint leaves

handful pomegranate seeds

method

Dry roast the cumin, coriander and cardamom for a few seconds in a saucepan over a medium heat. Now turn the heat down to low and add the oil and onion to the pan. Stir occasionally until lightly coloured.

Put in the rice, salt, cinnamon and bay leaf. Stir and add the boiling water. When it comes to the boil, turn the heat down to very low, put on the lid and let simmer for 15 minutes. Turn off the heat.

Dampen a clean tea towel, place under the lid (see photo below) and let rest for 5 minutes.

Remove the bay leaf and cardamom pods, fluff the rice with a fork and serve, topped with the chopped herbs and nuts, and some pomegranate seeds.

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

3 comments

  1. Pingback: lentil and coconut curry | JammieJammieBlog

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  3. Pingback: vegetables with spicy peanut sauce | JammieJammieBlog

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