> The Beesley Buzz: Saffron, mushroom and carrot pilaf-style rice

Saffron, mushroom and carrot pilaf-style rice

Here's a recipe I created to use up an excess of carrots. Just noting it down here so I can remember the ingredients to re-create it again another time.

I've learnt the hard way that with baking, it is crucial to use exact measurements but thankfully for cooking something like this you certainly don't need kitchen scales and can just guesstimate and throw in what feels right.

Ghee (or butter, oil or coconut oil)
Mushrooms (1 pack)
Carrots (around 3 small carrots)
Handful of raisins (soaked briefly in boiled water to hydrate, then drained)
Cinnamon powder
Rose petals
Ground cardamom
Dried parsley
Slices of bread for tah-deeg (optional)

1. Chop and fry the onion in a generous amount of ghee, followed by the mushrooms (cut as thinly or thickly as you wish)
2. Thinly slice the carrots into julienne style strips. I used the grating / julienne blade on my food processor to do this. Add to the pan with the onion and mushroom.
3. Add in the soaked and drained raisins, the cinnamon (around a teaspoon) and some dried parsley (around 1-2 teaspoons).
4. Place the saffron, rose petals and ground cardamom in a small cup and pour on a little boiled water. Place to one side.
5. Part-cook the rice. We used brown rice, and I find that the easiest way to cook rice is in the microwave. Brown rice usually takes around 40 minutes to cook fully so I cooked it in a microwaveable bowl covered with cold water for 20 minutes. Then rinse the rice in cold water in a fine meshed sieve. This helps to keep the grains separated rather than becoming mushy.
6. If you wish to make a tah-deeg at the bottom of your rice (crispy rice at the base of the pan), then heat a little ghee or oil in a saucepan. When hot, place the bread into the pan to cover the base.
7. Add around half the rice on top of the bread. Then add the majority of the mushroom, carrot, onion mixture. Followed by the rest of the rice and the rest of the mushroom, carrot, onion mixture. Pour over the hot water with the spices that you set aside then cover with a lid and cook for around 20 minutes on a low heat.

The crispy tah-deeg from the bottom of the pan - So delicious! 
I've called the recipe a pilaf-style rice as technically a pilaf should be cooked in a broth I believe but the flavours and style of the rice remind me of pilaf rice recipes.

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