Tomato, Scallion, and Peanut Pulao (Pilaf)

Name: Tomato, Scallion, and Peanut Pulao (Pilaf)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters white basmati rice; 411 grams diced tomatoes (no salt added); 59 milliliters canola oil; 2 Tbsps canola oil; 1 sticks cinnamon; 118 milliliters fresh ginger, peeled, 1/2-inch slices; 2 green cardamom pods, crushed; 4 servings Kosher salt, for seasoning; 1 Tbsp peanuts; 8 scallions, white and light green parts, chopped (should make 1/2 cup), green ends sliced thinly and kept separate for garnish; 237 milliliters water; 118 milliliters garlic, whole

Tomato, Scallion, and Peanut Pulao (Pilaf) requires about 40 minutes from start to finish. One portion of this dish contains about 7g of protein, 23g of fat, and a total of 447 calories. This recipe serves 4. It works well as a side dish. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up cardamom pods, peanuts, cinnamon, and a few other things to make it today.

Instructions

Wash the rice. This is one of the most crucial steps in creating a delicate pulao, where each grain of rice is separate from the other.

Ingredients you will need

Grains

Rice

Pour the rice into a large bowl and fill with fresh water. Gently wash the rice, running your hand through the rice without breaking the grains. The water will go smoky.

Ingredients you will need

Grains

Water

Rice

Equipment you will use

Bowl

Pour off the water and fill the bowl again. Wash, drain, and repeat 3 or 4 times until the water runs clear. By washing the rice in this way, you've just removed the excess starch from the rice so the grains won't stick together.

Ingredients you will need

Starch

Water

Rice

Equipment you will use

Bowl

In a Dutch oven over medium-high heat, warm the canola oil until it's shimmering, but not smoking.

Ingredients you will need

Canola Oil

Equipment you will use

Dutch Oven

Add the cardamom, cinnamon, and cloves - they should sizzle as they hit the oil.

Ingredients you will need

Cardamom

Cinnamon

Clove

Cooking Oil

Saute gently until their woodsy aromas waft up into your nostrils.

Add the Ginger-Garlic Paste and the chopped scallions and saute 1 minute or so until they soften.

Ingredients you will need

Ginger Garlic Paste

Green Onions

Add the rice to the pot, season with salt, and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes. You should also start to smell the basmati's gentle aroma. This smell always reminds me of my mum!

Ingredients you will need

Grains

Rice

Salt

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Pot

Add the can of tomatoes and stir. Cook about 2 minutes to get rid of some of the excess liquid.

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Tomato

Add the water and salt and turn the heat up so that the contents of the pot come to a boil. Then turn the heat down as low as it can go, put a lid on it, and cook for 15 minutes. Don't take the lid off at all during this process! Once the 15 minutes are over, resist the temptation to take the lid off again.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Let it sit 5 minutes off heat. This will steam the rice and give you a nice, fluffy pulao.

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Rice

Finish with a flourish of peanuts and a sprinkling of the scallion greens and serve.

Ingredients you will need

Green Onions

Peanuts

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Ingredients you will need

Canola Oil

Garlic

Ginger

Equipment you will use

Food Processor

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Ingredients you will need

Gravy