Persian > Rice > Pilaf

Rushan Pilaf Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 cup raisins
- 1/2 cup slivered almonds

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. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, coriander, turmeric, salt, and black pepper to the pot and stir to combine.
4. Add the rice to the pot and stir to coat with the spice mixture.
5. Add the broth to the pot and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
7. After 20 minutes, add the peas, raisins, and almonds to the pot and stir to combine.
8. Cover the pot again and simmer for an additional 10 minutes.
9. Remove the pot from the heat and let it sit, covered, for 5 minutes.
10. Fluff the rice with a fork before serving.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the onions and garlic, low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories per serving: 435
Fat: 12g
Carbohydrates: 74g
Protein: 10g
Fiber: 5g
Sodium: 860mg

Substitutions for ingredients:
- You can use any type of rice in place of basmati rice.
- You can use any type of oil in place of vegetable oil.
- You can use fresh peas instead of frozen peas.
- You can use any type of dried fruit in place of raisins.
- You can use any type of nuts in place of almonds.

Variations:
- Add cooked chicken or shrimp to the pilaf for a protein boost.
- Use different spices, such as cinnamon or cardamom, for a different flavor profile.
- Add chopped vegetables, such as carrots or bell peppers, for extra nutrition.

Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.

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 for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the pilaf in a large bowl or on a platter, garnished with fresh herbs or chopped nuts.

Garnishes:
Fresh herbs, such as parsley or cilantro, chopped nuts, such as pistachios or cashews.

Pairings:
This pilaf pairs well with grilled chicken or fish.

Suggested side dishes:
Serve the pilaf with a side salad or roasted vegetables.

Troubleshooting advice:
- If the rice is too dry, add a splash of broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for an additional 5-10 minutes.

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:
Rushan Pilaf is a traditional dish from Tajikistan, a country in Central Asia. It is typically served at weddings and other special occasions.

Flavor profiles:
This pilaf has a warm, spicy flavor from the cumin, coriander, and turmeric, balanced by the sweetness of the raisins and peas.

Serving suggestions:
Serve the pilaf as a main dish or as a side dish with grilled meat or fish.

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Region: Uzbek

Taste: Savory, Tangy, Aromatic, Spicy, Herbal, Nutty