Pulao (Pilaf with green peas)

3 servings

30 minutes

Pulao with green peas is a refined version of traditional Uzbek pilaf that combines the tenderness of basmati rice and the freshness of vegetables. This recipe has roots in Eastern cuisine where rice is cooked with aromatic spices and oils to create rich flavor compositions. Green peas add a light sweetness and brightness, while cashews and pumpkin seeds provide a crunchy texture. The dish has a delicate balance of spices that gives it a warming and rich taste. It is perfect for a light dinner or festive table when you want something unusual yet simple to prepare. Served hot and garnished with fresh coriander to complete the flavor harmony. Pulao can be complemented with fresh salads or dairy sauces for a full gastronomic delight.

Energy value per serving

• Calories: 443.7
• Proteins: 8.8g
• Fats: 18.2g
• Carbohydrates: 62.8g

Ingredients

• Melted butter: 30 g
• Water: 600 ml
• Sunflower oil: 1 tbsp
• Green peas: 200 g
• Cashew: 5 g
• Sea salt: 0.5 tsp
• Spices: to taste
• Rice: 200 g
• Green bell pepper: 30 g
• Peeled pumpkin seeds: 5 g

Cooking steps

1. It's advisable to rinse the rice, but not with tap water, as rice absorbs foreign odors.

   Required ingredients:

   • Rice: 200 g

2. Drain and dry.

3. In a small pot with a non-stick bottom, heat the oil.

   Required ingredients:

   • Melted butter: 30 g

4. Add rice and stir for 3 minutes on low heat.

   Required ingredients:

   • Rice: 200 g

5. Once the rice is oiled, add water. Basmati cooks for about 15 minutes, brown rice for 30 to 45 minutes.

   Required ingredients:

   • Water: 600 ml

6. Let the cooked rice cool down.

7. Heat oil in a pan and add peas and pepper, sauté them lightly, then add the cooled rice. Mix the ingredients.

   Required ingredients:

   • Sunflower oil: 1 tablespoon
   • Green peas: 200 g
   • Green bell pepper: 30 g

8. Salt the rice and sprinkle with finely chopped coriander.

   Required ingredients:

   • Sea salt: 0.5 teaspoon
   • Spices:  to taste