Fragrant pilaf

Yield: 6 Servings

Measure Ingredient
3 larges Ripe tomatoes
1 teaspoon Black mustard seeds
2 tablespoons Olive oil
2 eaches Garlic cloves, minced
1 each Bay leaf
½ teaspoon Turmeric
1 cup Basmati rice, uncooked
3 cups Vegetable broth
2 cups Chickpeas, cooked
¼ cup Cilantro
1 pinch Cayenne

Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.

Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.

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