Pilaf with zucchini and nuts
8 servings
60 minutes
Zucchini and nut pilaf is a refined dish of Indian cuisine that combines the tenderness of vegetables with the richness of nuts. The history of this recipe is rooted in the traditions of Indian families where pilaf symbolizes hospitality and celebration. Aromatic spices—cinnamon, cardamom, and cumin—fill the dish with Eastern flavor, creating a deep, warming taste. Almonds add a light crunch while fresh herbs provide zest and freshness. The pilaf turns out fluffy and rich; it pairs wonderfully with thin lavash and chilled yogurt, creating a harmony of textures and flavors. This version of pilaf is especially good for a vegetarian table, showcasing the richness of Indian cuisine in a new, fresh interpretation.
1
Pour rice into cold water and stir well with a spoon to make the water cloudy. Drain the water, pour fresh water, and continue rinsing the rice until the water is clear. Then drain the water well and let the rice sit in a sieve to allow all the water to drain.
- Basmati rice: 300 g
2
Slice the zucchini into thin rounds; if the skin is tender, it can be left on.
- Young zucchini: 2 pieces
3
Slice the onion into thin half-rings.
- Onion: 2 heads
4
Chop the nuts coarsely.
- Almond: 50 g
5
Remove the cores from the tomatoes and dice the flesh.
- Tomatoes: 2 pieces
6
Peel the ginger and cut it into thin strips.
- Ginger: 20 g
7
Chop the garlic.
- Garlic: 2 cloves
8
In a large pot, melt the butter over medium heat. Add the onion, season with salt, and cook for 20 minutes, stirring regularly. It should not fry but stew and caramelize. Set aside a third of the cooked onion in a separate bowl.
- Vegetable oil: 50 ml
- Onion: 2 heads
9
Add crushed cumin between your palms to the onion and continue cooking for a minute until the cumin is fragrant.
- Cumin (zira): 2 teaspoons
10
Add zucchini, garlic, and ginger to the onion. Continue cooking over medium heat for another 5 minutes until the zucchini starts to soften.
- Young zucchini: 2 pieces
- Garlic: 2 cloves
- Ginger: 20 g
11
Add tomatoes, 2 strips of lemon zest, nuts, a broken cinnamon stick in half, and cardamom; cook for another 2 minutes while stirring.
- Tomatoes: 2 pieces
- Lemon zest: to taste
- Almond: 50 g
- Cinnamon sticks: 1 piece
- Cardamom: 2 pieces
12
Add the rice and mix everything well so that each grain is coated with oil. Pour in the broth, add salt and pepper, bring to a boil, and then reduce the heat to low.
- Basmati rice: 300 g
- Vegetable broth: 900 ml
- Salt: to taste
- Ground black pepper: to taste
13
Cover the pot with foil and then with a lid. Cook the pilaf in this way for another 15 minutes on low heat. The broth should be fully absorbed; if not, cook the pilaf a little longer. Then remove the pilaf from heat and let it steam under the foil and lid for another 10 minutes.
14
Add finely chopped parsley and mint, and fluff the rice gently with a fork to avoid breaking the grains. Serve the pilaf on a plate, topped with the reserved onion. Serve with flatbread and yogurt.
- Parsley: to taste
- Fresh mint: to taste
- Thin lavash: to taste
- Natural yoghurt: to taste