Minted pilaf

Yield: 6 servings

Measure Ingredient
\N \N 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
\N \N Strained
⅛ teaspoon Saffron
¾ cup Fresh mint leaves --
\N \N Chopped
\N \N Fine
¾ cup Fresh coriander leaves
\N \N Optional
1 large Tomato -- peeled and sliced
¾ cup Green peas, fresh preferred
\N \N But frozen will do
3 \N Carrots chopped fine
1 cup Light colored raisins
2 tablespoons Emon juice
3 cups Water
½ teaspoon Salt
1 cup Pine or cashew nuts
\N \N Lightly toasted or deep
\N \N Fried
\N \N 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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