This pilaf can be made with various root vegetables or brassicas. It tastes even better the next day as the flavors meld together. Serve it with a side of plain yogurt or raita.
Serves 2
ingredients
1 cup long-grain basmati rice
4 to 5 tablespoons olive oil
1/2 teaspoon black cumin seeds
3 to 4 crushed cardamom pods
1 cup minced onion
2 cups cubed vegetables (such as cauliflower, rutabaga, turnips, or carrots)
Pinch of ground turmeric
1/2 teaspoon chile powder
1 teaspoon ginger purée
1/2 teaspoon sea salt
2 tablespoons roasted cashews
1 cups herbs and greens, chopped
instructions
Rinse the basmati rice 2 to 3 times in cold water then soak for 2 to 3 hours.
In a large Dutch oven, heat the olive oil and pop the black cumin seeds and cardamom pods. Within 2 to 3 seconds, add the onions and root vegetables and cook on medium heat for 5 to 10 minutes intermittently keeping the lid on. The onions will caramelize and the vegetables will soften.
Add turmeric, chile powder, salt, and ginger purée. Next add the drained rice and 1 1/2 cups of water. Bring to a boil, cover the stockpot, and turn the heat down. Cook for 5 to 7 minutes and turn the heat off. Rest rice for 5 to 10 minutes.
Fold in the cashews, greens, and herbs and serve.
notes & variations
To make a chicken pilaf, add 8 ounces of diced chicken thigh with the rest of the vegetables.
To make shrimp pilaf, add half a pound of shrimp at the end of cooking.
Add boiled sliced eggs to the pilaf for a richer variation.
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