Oriental Rice
2 servings
90 minutes
Eastern-style rice is a fragrant and delicate dish of Turkmen cuisine that captivates with its blend of spices and textures. Basmati infused with coriander, cumin, cinnamon, and turmeric transforms into a golden, soft base with Eastern notes. The cooking method resembles risotto: gradually adding water makes the rice tender without turning it into mush. Raisins add a light sweetness to the dish while fresh parsley brings freshness and a vibrant aroma. This dish embodies Turkmen culinary traditions where simple ingredients create a rich and harmonious flavor. It can be served as a standalone dish or as a side to meat and vegetables, with spices making it particularly warming. Eastern-style rice is an ideal choice for lovers of Eastern cuisine and those who enjoy the balance of spicy, sweet, and fresh flavors.
1
Heat olive oil in a pan and add spices. Place on low heat and stir constantly for half a minute. Add rice.
- Olive oil: 2 tablespoons
- Ground coriander: 1 tablespoon
- Ground cumin: 1 teaspoon
- Cinnamon: pinch
- Turmeric: 1 tablespoon
- Basmati rice: 1.5 glass
2
Start adding water in small portions (cook the rice like risotto - add the next portion when the previous one is absorbed). The rice should be soft but not mushy.
- Water: 6 glasss
3
Add raisins and mix. Finely chop the parsley and add it to the rice. Cook for another minute or two on low heat and serve.
- Raisins: 4 tablespoons
- Parsley: 60 g
