Yield: 4 -6
| Measure | Ingredient |
|---|---|
| 1 cup | TVP chunks |
| 2 cups | Water |
| 4 larges | Carrots |
| 1 tablespoon | Cooking oil; up to 3 |
| 1 large | Onion; thinly sliced |
| 1 teaspoon | Cinnamon |
| 1½ teaspoon | Powdered cardamom |
| ½ teaspoon | Powdered cloves |
| 1 teaspoon | Allspice |
| 1 \N | Bay leaf; (optional) |
| ½ cup | Water |
| 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.