Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups water
- 1/2 cup dried barberries
- 1/2 cup slivered almonds
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1/2 cup grated cheddar cheese
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, brown the ground beef over medium-high heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the turmeric, cumin, paprika, salt, and black pepper to the skillet and stir to combine.
4. Drain the rice and add it to the skillet. Stir to combine.
5. Add the water to the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
6. In a separate skillet, toast the slivered almonds over medium heat until golden brown.
7. Add the dried barberries, toasted almonds, parsley, cilantro, scallions, and cheddar cheese to the skillet with the rice. Stir to combine.
8. Cover the skillet and simmer for an additional 10 minutes.
9. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the ground beef
Medium heat for toasting the almonds
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Sodium: 500mg
Substitutions for ingredients:
- Ground lamb or chicken can be substituted for the ground beef.
- Dried cranberries or raisins can be substituted for the dried barberries.
- Pecans or walnuts can be substituted for the slivered almonds.
- Fresh mint or dill can be substituted for the parsley and cilantro.
Variations:
- Add diced carrots and peas to the skillet with the ground beef for a vegetable-packed pilaf.
- Use feta cheese instead of cheddar cheese for a tangy twist.
- Add a pinch of saffron to the water for a more fragrant and flavorful pilaf.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Toasting the almonds before adding them to the pilaf adds extra flavor and crunch.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
Storage instructions:
Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pilaf in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pilaf in a large serving bowl and garnish with additional chopped herbs and slivered almonds.
Garnishes:
Chopped herbs and slivered almonds
Pairings:
- Grilled chicken or lamb
- Roasted vegetables
- Greek salad
Suggested side dishes:
- Hummus and pita bread
- Tzatziki sauce
- Roasted sweet potatoes
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and continue to simmer until the excess liquid has evaporated.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover pilaf in the refrigerator within 2 hours of cooking.
Food history:
Chegdermeh Pilaf is a traditional Persian dish that is typically made with lamb or beef, rice, and a variety of herbs and spices. It is often served at special occasions and celebrations.
Flavor profiles:
The pilaf is savory and slightly spicy, with a hint of sweetness from the dried barberries. The cheddar cheese adds a creamy and tangy flavor, while the slivered almonds provide a crunchy texture.
Serving suggestions:
Serve the pilaf as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled meat or fish.
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Region: Iranian