Ingredients with Measurements:
- 2 cups long grain white rice
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 cups chicken or vegetable stock
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil and butter in a large saucepan over medium heat.
2. Add the onions and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, paprika, black pepper, and salt and cook for 1 minute, stirring constantly.
4. Add the rice and stir to coat with the spices.
5. Add the stock and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes.
7. Add the peas and parsley and stir to combine.
8. Cover and cook for an additional 5 minutes.
9. Remove from the heat and let stand, covered, for 10 minutes.
10. Fluff with a fork and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 320
Fat: 10g
Carbohydrates: 48g
Protein: 8g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Chicken stock can be substituted with vegetable stock.
- Fresh parsley can be substituted with dried parsley.
Variations:
- For a vegan version, substitute the butter with vegan butter and the chicken stock with vegetable stock.
- For a spicier version, add 1 teaspoon of chili powder to the spice mix.
Tips and Tricks:
- Make sure to stir the rice constantly to prevent it from sticking to the bottom of the pan.
- Toasting the spices before adding them to the pan will bring out their flavor.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a saucepan over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the pilaf in a large bowl with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This pilaf pairs well with grilled chicken or fish.
Suggested Side Dishes:
Green salad, roasted vegetables, or a yogurt sauce.
Troubleshooting Advice:
If the rice is still crunchy after cooking, add a bit more stock and cook for an additional 5 minutes.
Food Safety Advice:
Make sure to store the pilaf in an airtight container in the refrigerator and consume within 5 days.
Food History:
Şorqoğal pilaf is a traditional Uzbek dish that is typically served as a side dish. It is made with long grain white rice, spices, and vegetables.
Flavor Profiles:
This pilaf has a savory flavor with a hint of spice from the cumin, coriander, turmeric, paprika, and black pepper.
Serving Suggestions:
This pilaf is best served hot as a side dish.
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Region: Azerbaijani