It’s a spinoff from the traditional Turkish veg pilaf. I love herbs, hence upped their variety and quantity while doing away with some other glutinous ingredients. Easy to cook, especially if you’re in a hurry and can’t afford time for a full course meal. This can be eaten simply with a yoghurt sauce as side dish.
Prep Time : 30 mins
Cooking Time : 30 mins
Serving : 3 to 4
Basmati/Long grained rice : 250 gms
Vermicelli : 150 gms
Onions (diced) : 2 medium sized
French beans (julienned) : 4 – 5
Asparagus (2 inch slices) : 2 stems
Red bell pepper (diced) : 1 medium sized
Cashew (roughly crushed) : 25 gms
Dill : 1 tbsp
Rosemary : 1 tbsp
Thyme : 1/2 tsp
Parsley leaves : (finely chopped) 1 small cup
Bay leaf : 3
Cloves : 4
Cinnamon : 1 inch
Green cardamom : 3
Olive oil : 3 tbsp
Vegetable stock : 3 medium sized cups
1. Prepare the rice just as we prepare plain steamed rice. But cook only till halfway. They should be just about half-cooked when you take them off the heat. Drain out the excess water. Keep aside.
2. Fry the cashews in 1 tsp of olive oil until golden brown. Keep aside.
3. Heat a thick bottomed pressure cooker and pour in rest of the olive oil. Add the bay leaves, cinnamon, cloves, green cardamoms and bring them to a splutter.
4. Add the onions and stir for a minute. Add the vermicelli now. Stir fry till both turn light golden brown.
5. Add the half cooked rice and stir fry for another minute.
6. Add the Dill, Thyme and Rosemary and stir fry for a minute more.
7. Add the beans, asparagus, red bell pepper, Parsley leaves and continuing stir frying for 2 more minutes.
8. Add vegetable stock and salt to taste.
9. Put the lid on and pressure cook for 10 minutes.
10. Take it off the fire, mix the cashews in well. Your fragrant and steaming ‘Herbalicious’ the spinoff pilaf is ready.
11. Serve it hot with a side dish of chilled yoghurt sauce. I prefer the traditional Turkish pomegranate yoghurt sauce to go with it.
Spinoff tips :
* If you can’t get hold of fresh Dill, Rosemary, Parsley or Thyme in your locality, stock up your kitchen shelves with dry bottled variety of these. Though I personally prefer and mostly use fresh green herbs.
* If you like fruity flavors in your mouthful of main dish, feel free to add pomegranate seeds or small dices of pineapple as a garnish. Tastes yummier, I guarantee! 🙂
So, get spinning! Bon appétit!
© & Author : Nivedita Dey, 2016