Ingredients with Measurements:
- 2 cups basmati rice
- 3 tablespoons butter
- 1 onion, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 4 cups chicken or vegetable broth
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Skillet
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, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the cinnamon, cumin, coriander, cardamom, turmeric, and salt to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the rice to the pot and stir to coat with the spice mixture.
5. Pour the broth into the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, toast the slivered almonds in a skillet over medium heat until golden brown, about 5 minutes. Set aside.
7. In the same skillet, add the raisins and cook over medium heat until plump, about 5 minutes. Set aside.
8. Once the rice is cooked, fluff it with a fork and stir in the toasted almonds, plump raisins, and chopped parsley.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 11g
Carbohydrates: 57g
Protein: 7g
Sodium: 400mg
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use oil instead of butter.
- You can use any type of nuts instead of almonds.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add cooked chicken or lamb to the pilaf for a heartier meal.
- You can add diced carrots, celery, or bell peppers to the onion mixture for extra flavor and nutrition.
- You can add a pinch of saffron to the rice for a more authentic Persian flavor.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky.
- Use a heavy-bottomed pot to prevent the rice from burning.
- Fluff the rice with a fork after cooking to prevent it from becoming mushy.
- Toasting the nuts and raisins adds extra flavor and texture to the dish.
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 until heated through.
Presentation ideas:
Serve the pilaf in a large serving bowl or on individual plates. Garnish with additional chopped parsley and slivered almonds.
Garnishes:
Chopped parsley, slivered almonds
Pairings:
Persian pilaf pairs well with grilled chicken, lamb, or fish.
Suggested side dishes:
Cucumber and tomato salad, roasted vegetables, hummus and pita bread
Troubleshooting advice:
- If the rice is still hard after cooking, add a little more broth or water and continue cooking until tender.
- If the rice is too mushy, reduce the cooking time or use less liquid.
Food safety advice:
Make sure to cook the rice to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Persian pilaf, also known as "polow," is a traditional Persian dish that has been enjoyed for centuries. It is typically served at special occasions and celebrations.
Flavor profiles:
Persian pilaf is a fragrant and flavorful dish that combines warm spices with tender rice, plump raisins, and crunchy almonds.
Serving suggestions:
Serve Persian pilaf as a main dish or as a side dish alongside grilled meats or vegetables.
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Region: Persian