Carrot Cumin Pilaf Recipes

ONE POT MEAL - BEEF RICE PILAF RECIPE (UZBEK PLOV)

Steps:

• Get all of the ingredients ready by cutting 2 lb beef into 1 inch cubes, slicing 2 onions and julienning 5 carrots.
• Pour 1/2 cup olive oil into your dutch oven and heat on medium/high heat until it is super hot. Carefully add 2lb cubed steak, and cook until browned about 7-10 minutes, stirring few times.
• Now, add 2 sliced onions, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt and black pepper to taste. Stir and cook on medium/high, until onion is cooked thru about 10 minutes.
• Add 5 julienned carrots, 1/2 teaspoon ground cumin and 1/2 teaspoon saffron. Mix and cook until carrots are cooked thru about 5 -7 minutes, stirring few times.
• Pour 5 cups of water, bring it to a boil, cover and simmer on low for about 4o minutes or until meat is tender.
• Then add 2 1/2 rice and 1 whole garlic. Bring it to a boil. Season with salt and pepper, to taste. Cover and simmer on low until rice is cooked thru, about 30 minutes. Serve warm with Crazy Delicious Greek Salad or Loaded & Baked Eggplants. Grab a fork and enjoy!

CORIANDER COD WITH CARROT PILAF

Steps:

• Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily.
• Meanwhile, heat the remaining oil in a pan. Add the onion and cumin and fry for a few mins. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto 4 warm plates, top with cod and pour over the pan juices.

CARROT AND CORIANDER PILAF

Steps:

• Heat the oil in a lidded saucepan and cook the onion until soft.
• Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
• Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.
• Take from the heat for a further 5 mins, covered, then fluff up with two forks.
• Serve with lemon quarters and fresh coriander.

CARROT-CUMIN PILAF

Steps:

• 1. Gently warm the vegetable broth, bay leaves and oregano sprigs in a saucepan over medium-low heat.
• 2. Heat up the olive oil in a large deep skillet over medium heat. Add the minced shallots, cooking until softened and lightly golden, about 3-4 minutes.
• 3. Next add the Texmati rice and cumin seeds; cook until the rice is opaque and the cumin seeds are fragrant, about 4 minutes.
• 4. Stir in the carrot rounds and salt.
• 5. Pour the warmed broth into the rice mixture. Stir, bring to a BOIL, cover and reduce heat to a simmer. If using brown Texmati rice, you will have to cook the rice for about 45-50 minutes. If using standard Texmati or basmati, cook for about 20 minutes.
• 6. Remove skillet from burner and set aside, covered for 10 minutes.
• 7. Taste and adjust seasoning if desired, fluff with fork and serve.