Rice from Afghanistan
A side dish of basmati rice and bay leaves, seasoned with cinnamon and mace and simmered on the stove.
33 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 18 min · 33 min total
- easy
- 1
Soak the rice for 15 minutes. Wash well and drain. Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
- 2
Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
- 3
Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
- 4
Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
- 5
Transfer rice to a serving platter. Remove the whole cloves before serving or at least warn the diners.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
