Fragrant Pilaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 large: Ripe tomatoes,
1 tsp: Black mustard seeds,
2 tbsp: Olive oil,
2 each: Garlic cloves, minced
1 each: Bay leaf,
1/2 tsp: Turmeric,
1 cup: Basmati rice, uncooked
3 cup: Vegetable broth,
2 cup: Chickpeas, cooked
1/4 cup: Cilantro,
1 pinch: Cayenne,
Directions:
Plunge the tomatoes into boiling water for 30 seconds. Remove with a
slotted spoon & transfer to a bowl of iced water. Remove from the
water & slip off their skins. Chop the tomatoes & set aside. In a
large pot, saute the mustard seeds in the oil over a medium heat
until they begin to sputter & pop. Add the garlic, bay leaf,
turmeric & rice, stirring until the rice becomes translucent, 2
minutes. Add the tomatoes & reduce the heat to a simmer for 3
minutes. Add the broth, bring back to a boil, reduce heat again &
simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered,
for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in
the cilantro. Season with cayenne & serve.
Source from luhu.jp
slotted spoon & transfer to a bowl of iced water. Remove from the
water & slip off their skins. Chop the tomatoes & set aside. In a
large pot, saute the mustard seeds in the oil over a medium heat
until they begin to sputter & pop. Add the garlic, bay leaf,
turmeric & rice, stirring until the rice becomes translucent, 2
minutes. Add the tomatoes & reduce the heat to a simmer for 3
minutes. Add the broth, bring back to a boil, reduce heat again &
simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered,
for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in
the cilantro. Season with cayenne & serve.
Source from luhu.jp