butternut and zucchini palao with nuts

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Butternut and Zucchini Pulao

 

Recipe By :Elsa Petersen-Schepelern

Serving Size : 6 Preparation Time :0:00

Categories : New Import Rice

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pinch saffron strands

or 1/2 teaspoon turmeric

1/2 cup sunflower oil

2 cloves -- crushed

1 teaspoon cumin seed

1 onion -- finely sliced

1 tablespoon green cardamom pods -- crushed

1 cinnamon stick -- broken

2 bay leaves

1/2 cauliflower head -- separated into florets

1/2 butternut squash -- in 1/2-inch cubes

(peeled, seeded and cut)

2 potatoes -- in 1/2-inch cubes

1 cup shelled green peas -- fresh or frozen

1 carrot -- cut into small cubes

2 cups basmati rice -- washed and drained

4 cups water

1 inch fresh ginger -- peeled and grated

1 pinch sugar

4 zucchini -- 1-inch chunks

TO SERVE:

2/3 cup cashews

2/3 cup shelled pistachios

1 large handful of cilantro leaves (optional)

 

1. If using saffron, put strands into a teacup, cover with boiling water and let

infuse for as long as possible, or until the rice is done. If using turmeric,

add it at the same time as the onions.

 

2. Heat 1/3 cup of the sunflower oil in a large, heavy-bottom saucepan. Add the

cloves and cumin seeds and saute for about 10 seconds. Add the sliced onions and

stir-fry until softened and translucent. Add the cardamom, cinnamon, bay leaves,

cauliflower, butternut, potatoes, peas, and carrot. Stir-fry until covered with

oil, then cover with a lid, lower the heat and simmer for 5 minutes. Stir in the

rice, add water, ginger, and sugar. Bring to a boil, cover with a lid, reduce

the heat and simmer until all the water has been absorbed and the rice is

fluffy, about 10 to 12 minutes. Do not lift the lid, or you will spoil it.

 

3. Meanwhile, heat the remaining oil in a small skillet, add the zucchinis, and

stir-fry for 1 to 2 minutes at a high heat until lightly browned but still firm.

Set aside.

 

4. Turn out the rice onto a serving dish, add the zucchinis, then sprinkle with

the cashews, pistachios, and cilantro. Carefully drizzle over the saffron liquid

to make yellow trails in the rice. Serve.

 

Cuisine:

" Persian "

Source:

" Pumpkin butternut and squash [iSBN 1841721042] "

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Per Serving (excluding unknown items): 711 Calories; 35g Fat (41.7% calories

from fat); 17g Protein; 91g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

88mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 6 Fat;

0 Other Carbohydrates.

 

NOTES : Pulaos were born in Persia, but versions are found all the way from

India to the Middle East and Spain. The name changes from pulao to pullaw, pilaf

and then paella along the way. Use wonderful, scented basmati rice from the

foothills of the Himalaya for this dish and remember, rice is always measured by

volume, not by weight. Elsa makes this without cumin seeds, though they are

traditional.

 

Nutr. Assoc. : 4809 0 0 0 0 0 253 0 0 0 0 0 0 3588 0 0 0 26076 0 0 0 0 1139 383