Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1/4 cup vegetable oil
- 1 onion, finely chopped
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent.
3. Add the raisins and slivered almonds to the pot and sauté for another 2-3 minutes.
4. Add the ground cinnamon, cardamom, nutmeg, allspice, and cloves to the pot and stir until fragrant.
5. Add the rice to the pot and stir until the grains are coated in the spice mixture.
6. Pour in the water and add salt and pepper to taste. Stir to combine.
7. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid.
8. Cook the rice for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
9. Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the rice to steam.
10. Fluff the rice with a wooden spoon and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 51g
Protein: 6g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- You can use any type of rice instead of basmati.
- You can substitute the vegetable oil with olive oil or butter.
- You can use any type of nuts or dried fruit instead of almonds and raisins.
Variations:
- Add diced carrots, bell peppers, or peas to the rice for extra flavor and nutrition.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a pinch of saffron to the rice for a more exotic flavor.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- Let the rice sit for a few minutes after cooking to allow it to steam and become fluffy.
Storage instructions:
Store leftover rice pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice pilaf in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice pilaf in a large bowl or on a platter, garnished with fresh herbs or chopped nuts.
Garnishes:
Chopped fresh parsley, cilantro, or mint; slivered almonds; pomegranate seeds
Pairings:
Jallab-spiced rice pilaf pairs well with grilled chicken, lamb, or fish.
Suggested side dishes:
Roasted vegetables, green salad, hummus and pita bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to allow the excess water to evaporate.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Jallab is a popular drink in the Middle East made with grape molasses, rose water, and spices. This recipe uses the same spices found in jallab to flavor the rice pilaf.
Flavor profiles:
Jallab-spiced rice pilaf has a warm, sweet, and slightly spicy flavor profile, with notes of cinnamon, cardamom, and nutmeg.
Serving suggestions:
Serve the rice pilaf as a side dish with grilled meats or as a main course with a side salad.
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Region: Middle Eastern