Pea pilau

Pea pilau

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Rice is an accompaniment to most main meals. Other vegetables can be substituted for peas.

Ingredients

Quantity Ingredient
1 1/2 cups basmati rice
1 1/2 tablespoon olive oil
1/2 teaspoon cumin seeds
1 onion, finely chopped
10 cloves
7-8 black peppercorns
5 cardamom pods, bruised
1 1/2 cups shelled green peas
1/2 teaspoon ground turmeric
3 cup hot water
salt, to taste

Method

  1. Wash the rice 3–4 times and then spread on a paper towel to absorb the moisture.
  2. Heat the oil in a large saucepan and add cumin seeds. When they splatter, add the onion, cloves, peppercorns and cardamom pods and fry until the onion is pale brown, about 3–4 minutes. Add the rice, peas and turmeric and fry until thoroughly combined. Add water and bring to the boil. Reduce the heat to low, cover and simmer gently for 15 minutes. Uncover and check if the rice is cooked. Additional cooking may be required. Season and, when ready, gently fluff the rice with a fork.
Tags:
Jewish
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