Rice > Pilaf

Kabuni Pilaf Recipe

Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- Salt and pepper, to taste

Special Equipment Needed:
- Large saucepan with lid

Step-by-Step Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, cardamom, cinnamon, cloves, and nutmeg and cook for 1 minute, stirring constantly.
4. Add the rice and stir to coat with the spices.
5. Add the chicken broth and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes.
7. Add the raisins and almonds and stir to combine.
8. Cover and simmer for an additional 10 minutes.
9. Remove from the heat and let stand, covered, for 10 minutes.
10. Fluff with a fork and season with salt and pepper, to taste.

Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: Medium heat
Serving Size: 4-6

Nutritional Information: (per serving)
Calories: 320
Fat: 8g
Carbohydrates: 46g
Protein: 9g

Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Long-grain white rice can be substituted with basmati rice.
- Chicken broth can be substituted with vegetable broth.
- Golden raisins can be substituted with regular raisins.
- Slivered almonds can be substituted with chopped walnuts.

Variations:
- Add 1/2 cup of diced carrots for extra flavor and texture.
- Add 1/2 cup of diced bell peppers for extra flavor and color.
- Add 1/2 cup of cooked chickpeas for extra protein.

Tips and Tricks:
- Toasting the spices in the oil before adding the rice will bring out their flavor.
- Make sure to stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the pan.
- Let the pilaf stand for 10 minutes after cooking to allow the flavors to meld.

Storage Instructions:
Kabuni Pilaf can be stored in an airtight container in the refrigerator for up to 5 days.

Reheating Instructions:
Kabuni Pilaf can be reheated in the microwave or in a saucepan over medium heat.

Presentation Ideas:
Kabuni Pilaf can be served as a side dish or as a main course. It can be topped with fresh herbs, such as parsley or cilantro, and a dollop of plain yogurt.

Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
- Plain yogurt

Pairings:
Kabuni Pilaf pairs well with grilled chicken, roasted vegetables, and a green salad.

Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad

Troubleshooting Advice:
- If the pilaf is too dry, add a little more chicken broth and simmer for an additional 5 minutes.
- If the pilaf is too wet, simmer for an additional 5 minutes with the lid off.

Food Safety Advice:
- Make sure to store the pilaf in an airtight container in the refrigerator.
- Make sure to reheat the pilaf to an internal temperature of 165°F before serving.

Food History:
Kabuni Pilaf is a traditional Persian dish that has been around for centuries. It is usually served as a side dish, but can also be served as a main course.

Flavor Profiles:
Kabuni Pilaf has a mild, nutty flavor with hints of cinnamon and nutmeg.

Serving Suggestions:
Kabuni Pilaf can be served as a side dish or as a main course. It pairs well with grilled chicken, roasted vegetables, and a green salad.

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Region: Albanian

Taste: Savory, Tangy, Spicy, Aromatic, Herbal