minted pilaf
- Categories
- Rice
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| Dwigans fwds07a | |
| 6 tablespoons | Margarine |
| 1 large | Onion -- chopped coarsely |
| 2 larges | Garlic cloves -- crushed |
| ½ teaspoon | Ground ginger |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Ground cardamom |
| 1 teaspoon | Cinnamon |
| 1½ cup | Raw rice -- rinsed and |
| Strained | |
| ⅛ teaspoon | Saffron |
| ¾ cup | Fresh mint leaves -- |
| Chopped | |
| Fine | |
| ¾ cup | Fresh coriander leaves |
| Optional | |
| 1 large | Tomato -- peeled and sliced |
| ¾ cup | Green peas, fresh preferred |
| But frozen will do | |
| 3 | Carrots chopped fine |
| 1 cup | Light colored raisins |
| 2 tablespoons | Emon juice |
| 3 cups | Water |
| ½ teaspoon | Salt |
| 1 cup | Pine or cashew nuts |
| Lightly toasted or deep | |
| Fried | |
| Onion strips or rings |
Heat the margarine and saute the onion until golden. Sitr in the garlic, ginger, cloves, cardamom, cinnamon and rice. Saute for several minutes. Add the saffron, mint, coriander if desired, tomatoe slices, peas, carrots and raisins,Stir to mix the ingredients. Add the water, lemon juice and salt. bring to a Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
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