Rice > Middle Eastern

Aush and Rice Pilaf Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup dried lentils
- 4 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Serving bowls

Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and salt to the pot and stir to combine.
4. Add the chickpeas, diced tomatoes (with their juice), lentils, and vegetable broth to the pot. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
6. Add the rice to the pot and stir to combine. Cover the pot and simmer for an additional 20 minutes, or until the rice and lentils are tender and the liquid has been absorbed.
7. In a mixing bowl, combine the yogurt, lemon juice, paprika, and cayenne pepper.
8. Serve the aush and rice pilaf in bowls, topped with the yogurt sauce and chopped cilantro.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 8g
Carbohydrates: 70g
Protein: 15g
Fiber: 12g
Sugar: 8g
Sodium: 1200mg

Substitutions for ingredients:
- White rice can be substituted for basmati rice.
- Chicken broth can be substituted for vegetable broth.
- Fresh tomatoes can be substituted for canned tomatoes.
- Fresh parsley can be substituted for cilantro.

Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Use quinoa instead of rice for a gluten-free option.
- Add cooked chicken or shrimp for extra protein.

Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after it has finished cooking.
- Adjust the spices to your taste preferences.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls with a dollop of yogurt sauce and a sprinkle of cilantro on top.

Garnishes:
Chopped cilantro, sliced green onions, or a drizzle of olive oil.

Pairings:
- Naan bread or pita bread
- Roasted vegetables
- Greek salad

Suggested side dishes:
- Hummus and pita chips
- Tzatziki sauce and cucumber slices
- Roasted chickpeas

Troubleshooting advice:
- If the rice is too dry, add a splash of vegetable broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it simmer for a few more minutes to evaporate the excess liquid.

Food safety advice:
- Make sure to cook the rice and lentils until they are tender and the liquid has been absorbed to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Aush and rice pilaf is a traditional Afghan dish that is often served during special occasions and celebrations.

Flavor profiles:
Savory, aromatic, and slightly spicy.

Serving suggestions:
Serve hot as a main dish or side dish.

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Region: Afghanistan

Taste: Savory, Herby, Nutty, Aromatic, Earthy