Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup chicken or vegetable broth
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups shredded carrots
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Large skillet
- Serving dish
Step-by-step instructions:
1. Rinse the rice until the water runs clear. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the shredded carrots, cumin, coriander, turmeric, salt, and black pepper. Stir to combine and cook for another 5 minutes.
4. Add the rice to the pot and stir to coat with the spices and vegetables.
5. Pour in the water and chicken or vegetable broth. Bring to a boil, then reduce the heat to low and cover the pot with a lid. Cook for 20 minutes.
6. While the rice is cooking, toast the slivered almonds in a large skillet over medium heat until golden brown, about 5 minutes. Remove from heat and set aside.
7. After 20 minutes, remove the lid from the pot and fluff the rice with a wooden spoon. Add the raisins and toasted almonds and stir gently to combine.
8. Cover the pot again and let the rice sit for 5 minutes to absorb any remaining liquid.
9. Add the chopped parsley and stir gently to combine.
10. Transfer the pilaf to a serving dish and garnish with additional parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and toasting, low heat for simmering the rice.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 320
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 430mg
Total carbohydrates: 56g
Dietary fiber: 4g
Sugar: 11g
Protein: 7g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Dried cranberries or chopped apricots can be used instead of raisins.
- Pine nuts or cashews can be used instead of almonds.
- Fresh cilantro can be used instead of parsley.
Variations:
- Add cooked chickpeas or diced chicken for a protein boost.
- Use different spices such as cinnamon, cardamom, or ginger for a different flavor profile.
- Add chopped dried figs or dates for a sweeter pilaf.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Toasting the almonds adds extra flavor and crunch to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the pilaf in a large bowl or on a platter, garnished with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro, toasted nuts or seeds, dried fruit.
Pairings:
This pilaf pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Hummus, tzatziki, or baba ganoush with pita bread.
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking for a few more minutes.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Aush and carrot pilaf is a traditional Afghan dish that is typically served during special occasions and celebrations.
Flavor profiles:
This dish has a savory and slightly sweet flavor profile, with hints of cumin, coriander, and turmeric.
Serving suggestions:
Serve this dish as a main course or as a side dish with other Middle Eastern or Mediterranean-inspired dishes.
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Taste: Savory, Herbaceous, Earthy, Sweet, Nutty