Ingredients with Measurements:
- 2 cups long-grain white rice
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
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 olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the rice to the pot and stir to coat with the oil and onions.
4. Add the water, salt, black pepper, cumin, turmeric, paprika, cinnamon, coriander, cardamom, and allspice to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Cook the rice for 20-25 minutes, or until the water has been absorbed and the rice is tender.
7. Remove the pot from the heat and let it sit, covered, for 5-10 minutes.
8. In a small bowl, mix together the chopped parsley, cilantro, mint, and lemon juice.
9. Fluff the rice with a wooden spoon and stir in the herb mixture.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 310
Fat per serving: 9g
Carbohydrates per serving: 53g
Protein per serving: 5g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken or vegetable broth can be used instead of water.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add cooked chicken, shrimp, or vegetables to the rice pilaf for a complete meal.
- Use different spice blends, such as curry powder or garam masala, for different flavor profiles.
- Add raisins, dried apricots, or other dried fruit for a sweet and savory twist.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the rice from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for a few minutes after cooking to allow the flavors to meld together.
Storage instructions:
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice pilaf, add a splash of water or broth to the rice and microwave or heat on the stovetop until heated through.
Presentation ideas:
Serve the rice pilaf in a large bowl or on a platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, chopped nuts, or pomegranate seeds can be used as garnishes.
Pairings:
Masgouf rice pilaf pairs well with grilled meats, roasted vegetables, or a simple salad.
Suggested side dishes:
Hummus, baba ganoush, or tzatziki make great side dishes for masgouf rice pilaf.
Troubleshooting advice:
- If the rice is still crunchy after cooking, add a splash of water or broth and continue cooking until tender.
- If the rice is too wet, remove the lid and continue cooking until the excess liquid has evaporated.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Masgouf is a traditional Iraqi dish made with grilled fish. This rice pilaf is a popular side dish to serve with masgouf.
Flavor profiles:
The spices in this rice pilaf create a warm and fragrant flavor profile, with hints of cinnamon, cardamom, and allspice.
Serving suggestions:
Serve masgouf rice pilaf with grilled fish, chicken, or lamb for a complete meal.
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Region: Iraqi