Fragrant Pilaf
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
ripe, large |
|
| 1 | teaspoon |
mustard seeds, black
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | cup |
basmati rice
uncooked |
|
| 3 | cups |
vegetable stock
|
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ¼ | cup |
cilantro
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
ripe, large |
|
| 5 | ml |
mustard seeds, black
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
turmeric
|
|
| 237 | ml |
basmati rice
uncooked |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 59 | ml |
cilantro
|
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Plunge the tomatoes into boiling water for 30 seconds.
Remove with a slotted spoon and transfer to a bowl of iced water.
Remove from the water and slip off their skins.
Chop the tomatoes and set aside.
In a large pot, sauté the mustard seeds in the oil over a medium heat until they begin to sputter and pop.
Add the garlic, bay leaf, turmeric and rice, stirring until the rice becomes translucent, 2 minutes.
Add the tomatoes and reduce the heat to a simmer for 3 minutes.
Add the broth, bring back to a boil, reduce heat again and simmer for 10 minutes.
Add the chickpeas and cook another 5 minutes.
Remove from the heat, add the cilantro and allow it to steam, covered, for 5 minutes.
Remove the bay leaf, fluff with a fork, stirring in the cilantro.
Season with cayenne and serve.
