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Vegetable Pilaf
Created by: Howcan Team
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1/2 cup frozen peas
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, heat the vegetable broth over medium heat until it simmers. Keep warm.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced carrot, bell pepper, and frozen peas. Cook for 5-6 minutes until the vegetables start to soften.
- Add the rinsed basmati rice to the skillet and stir to combine with the vegetables.
- Sprinkle the cumin, turmeric, and paprika over the rice and vegetables. Season with salt and pepper to taste.
- Carefully pour the warm vegetable broth into the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes to steam the rice.
- Fluff the pilaf with a fork and sprinkle with chopped fresh parsley before serving.
Pilaf, also known as pilau or pilav, is a flavorful rice dish that originated in the Middle East and Central Asia. It has been enjoyed for centuries and has evolved into various regional variations. The dish typically consists of rice cooked in a seasoned broth with vegetables, meat, and spices, such as cumin, saffron, and cinnamon. Pilaf is a staple in many cuisines, including Turkish, Persian, Indian, and Uzbek, with each region adding its own unique twist. Chefs in these regions take pride in perfecting the balance of flavors and textures in their pilaf, often using local ingredients to enhance the dish's authenticity. Today, some of the best versions of pilaf can be found in traditional restaurants in Istanbul, Tehran, and Delhi, where skilled chefs meticulously prepare the dish using time-honored techniques. To make a delicious pilaf, it's crucial to achieve the right level of moisture in the rice and to infuse it with the aromatic spices that give the dish its distinctive taste. While the traditional method involves cooking the rice and other ingredients together in a single pot, some chefs prefer to prepare the components separately and then combine them to achieve the perfect pilaf. Whether enjoyed as a side dish or a main course, pilaf continues to be a beloved culinary delight that showcases the rich heritage and diverse flavors of the regions where it is cherished.
40 min
4
320 calories
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