Afghan Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 250 g basmati
- Saffron powder or saffron threads
- 0.5 teaspoon ½ turmeric
- 1 liter vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon cardamom, ground
- salt and pepper
- 100 g almond (s), whole
- 500 g carrot (s)
- 1 bunch spring onion (s)
- 150 g apricot (s), dried, diced
- 150 g raisins
- some olive oil
Print Recipe
Pin Recipe Instructions
- Scald the almonds with boiling water, let them steep briefly, drain and peel off the skin.
- Clean the carrots and cut into slightly thicker slices, cut the spring onions into rings.
- Dice onions and sauté in olive oil, add washed rice and saffron, season with salt and pepper, sauté briefly and then fill up with hot vegetable stock.
- Add the apricots, raisins, carrots, almonds and spring onions to the rice. Add the spices to taste and bring to the boil once. Then cover and let simmer over low heat until the rice is cooked through.
- Stir every now and then and add a little more water if necessary.
- Season again to taste and arrange in a hilly shape on a plate.
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