Green Pea Pilaf

[Guest guest]

Green Pea Pilaf

 

1 1/2 cups basmati or regular long grain rice

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

4 green whole cardamom pods

2 whole cloves

1 bay leaf

1/2 cup chopped onion

1/2 teaspoon ground ginger

3 cups water or vegetable broth

coarse salt to taste

1 10 ounce package frozen green peas, thawed

 

Rinse the rice well with cold water and put it in a bowl. Add cold water to

cover the rice by 1 inch and soak for at least 30 minutes or up to 2 hours.

Drain. Heat the oil in a saucepan over medium high heat. When the oil is hot,

add the cumin, cardamom, cloves, and bay leaf. When the cumin turns several

shades darker, add the onion. Cook until the onion begins to brown, about 5

minutes. Add the rice, ginger, stock, and salt to taste and bring to a boil.

Lower the heat and cook, partially covered, for 8 minutes for basmati rice (12

minutes for regular rice), or until most of the liquid is absorbed and the

surface of the rice is covered with steam holes. Cover the pan, and reduce the

heat to low. Let the rice steam for 10 minutes. Remove from the heat, stir in

the peas, and let the rice rest, covered, for 5 minutes. Remove the cardamom,

cloves, and bay leaf and fluff the rice with a fork. Transfer to a heated

platter and serve.