Vegetarian pilaf
6 servings
35 minutes
Vegetarian pilaf is a light, aromatic, and nutritious dish inspired by the traditions of Caucasian cuisine. It embodies the brightness of spices, the tenderness of carrots, and the golden hue of turmeric. Unlike classic pilaf, this version contains no meat but has a rich and deep flavor thanks to ghee and a harmonious blend of cumin, barberry, and mustard. Barberry adds a slight tanginess while the spices create a deep spicy aroma. The pilaf turns out fluffy and tender, and when served with juicy tomatoes seasoned with salt and red pepper, it gains additional freshness. This is a wonderful dish for those who appreciate simplicity in preparation and exquisite taste. It is perfect for family dinners or entertaining guests.
1
We cut the carrot into strips.
- Carrot: 5 piece
2
In a pot, we will melt the butter and fry the spices.
- Melted butter: 5 tablespoon
- Cumin (zira): 1 teaspoon
- Barberry: 2 teaspoons
- Mustard: 2 teaspoons
3
When the mustard starts to crackle and emit a pleasant aroma, add the carrot, stir, and fry for 10-15 minutes.
- Carrot: 5 piece
4
We add rice, salt, and a bit of turmeric for color, mix it with carrots, and immediately add hot water (boiling water can be used), once the water boils, we cover it and reduce the heat to medium.
- Round rice: 700 g
- Salt: 3 teaspoons
- Turmeric: 0.5 teaspoon
- Water: 1.2 l
5
If you cook 200 g of rice, you need to take water in a ratio of 1:2, i.e., 1 part rice to 2 parts water. If cooking a large amount, you can add water not twice as much but rather 1.5 to 1.7 times more.
6
Boil for 15-20 minutes until all the water evaporates.
7
Mix carefully before serving. It can be served with chopped tomatoes, seasoned with salt and red pepper. The result is an incredibly light and juicy pilaf.