Rice > Iranian

Shorgoghali Rice Recipe

Ingredients with Measurements:
- 2 cups of basmati rice
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 4 cups of chicken or vegetable broth
- 1 cup of frozen peas
- 1/4 cup of chopped fresh parsley

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
3. Add the ground cumin, coriander, turmeric, paprika, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the rinsed rice to the pot and stir to coat with the spice mixture.
5. Pour in the chicken or vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice is tender and the liquid has been absorbed.
7. Stir in the frozen peas and chopped parsley, and let sit for 5 minutes to allow the peas to thaw and the flavors to meld.
8. Fluff the rice with a fork and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 290
Fat: 5g
Carbohydrates: 53g
Protein: 7g
Sodium: 980mg
Fiber: 3g

Substitutions for ingredients:
- You can use any type of rice instead of basmati.
- You can use any type of oil instead of olive oil.
- You can use fresh or frozen chopped vegetables instead of peas.
- You can use any type of fresh herbs instead of parsley.

Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
- Add chopped nuts or dried fruit for a sweet and savory twist.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent clumping.
- 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 and the rice to absorb any remaining liquid.

Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, add a splash of water or broth to the rice and microwave or reheat on the stovetop until heated through.

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

Garnishes:
- Fresh parsley, chopped nuts, dried fruit

Pairings:
- Grilled chicken, roasted vegetables, salad

Suggested side dishes:
- Hummus, pita bread, tzatziki sauce

Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water or broth and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid next time.

Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Shorgoghali rice is a traditional Middle Eastern dish that is often served as a side dish or main course.

Flavor profiles:
- Warm and savory, with a hint of spice and a pop of sweetness from the peas.

Serving suggestions:
- Serve the rice as a side dish with grilled chicken or roasted vegetables, or as a main course with a side of hummus and pita bread.

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Taste: Savory, Tangy, Spicy, Aromatic, Herbal