Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups mixed vegetables (carrots, peas, green beans, etc.)
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and soak in water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute.
4. Add the ground cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and salt. Stir well to combine.
5. Add the mixed vegetables to the pot and stir to coat with the spice mixture.
6. Drain the soaked rice and add it to the pot. Stir well to combine.
7. Add 2 cups of water to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes or until the rice is cooked and the water is absorbed.
9. In a skillet, toast the slivered almonds over medium heat until golden brown.
10. Add the raisins to the skillet and stir until they are plump and slightly caramelized.
11. Fluff the rice with a fork and transfer to a serving platter.
12. Top the rice with the toasted almonds, raisins, and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and toasting, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 50g
Protein: 7g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of vegetables you like or have on hand.
- You can use any type of nuts or dried fruit instead of almonds and raisins.
Variations:
- You can add cooked chickpeas or lentils to the rice for extra protein.
- You can add chopped fresh mint or cilantro instead of parsley for a different flavor.
- You can add a pinch of saffron threads to the rice for a more luxurious flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes it fluffier.
- Use a fork to fluff the rice instead of a spoon to avoid crushing the grains.
- Toasting the almonds and raisins adds extra flavor and texture to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Vegetable Haneeth in a large serving platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped nuts, or dried fruit.
Pairings:
This dish pairs well with a simple green salad or a side of roasted vegetables.
Suggested side dishes:
Roasted vegetables, green salad, or garlic bread.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling raw vegetables.
Food history:
Haneeth is a traditional Yemeni dish that is usually made with meat, but this vegetarian version is a healthier and more sustainable option.
Flavor profiles:
This dish has a warm and fragrant flavor profile with hints of cinnamon, cardamom, and turmeric.
Serving suggestions:
Serve the Vegetable Haneeth as a main dish for a vegetarian dinner or as a side dish for a larger meal.
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Region: Yemeni