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Sabsi Pulao (Sabzi Pulao)

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Ingredients for 4 servings:

  • 400g basmati
  • 3 potatoes, diced
  • 2 carrots, diced
  • 150 g peas
  • 4 tbsp vegetable oil
  • ½ tsp cumin
  • 2 large onions, cut into strips
  • 5 cardamom pods
  • 8 peppercorns
  • 8 carnations
  • 1 handful of cashew nuts
  • 1 lemon(s), squeeze
  • ½ tsp ground turmeric (turmeric root)
  • 1 tsp salt
  • 600 ml water, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Colorful rice with potatoes, peas and carrots

Wash the rice and soak it in cold water for 30-40 minutes. Then drain it in a colander. Heat the oil in a saucepan and sauté the cumin and onions until translucent. Add the cardamom, peppercorns, and cloves and fry gently, stirring constantly. Add the rice, potatoes, peas, cashews, lemon juice, turmeric, and salt. Stir everything well and pour in the hot water. Bring to a boil, then cover and simmer for 20-25 minutes. Fluff the mixture slightly with a fork before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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