|1 cup||TVP chunks|
|1 tablespoon||Cooking oil; up to 3|
|1 large||Onion; thinly sliced|
|1½ teaspoon||Powdered cardamom|
|½ teaspoon||Powdered cloves|
|1||Bay leaf; (optional)|
|1 cup||Black currants|
|2 cups||Basmati rice|
A sweet and savory Afghanistan dish.
Soak dry TVP in 2 cups water for 15 min. or longer. Cut carrots in half.
Slice each half lengthwise, thinly. Heat oil in a wide, low pot with a tight-fitting lid and sauté thinly slice onions until brown. Add TVP and brown further, for one minute. Add all spices and stir.
Add a ½ cup water. Simmer for 5 minutes.
Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-½ cups). The water level should be 1 inch higher than the rice.
Bring to a boil, then simmer on low heat, for 20 minutes with the lid closed tightly. When cooked, rice should separate and fluff.
Serve with salad, etc.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.
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