2 cups basmati rice (preferably brown)
2 ½ cups cauliﬂower ﬂorets
1 ½ cups carrots, diced
1 cup fresh or frozen green peas
½ teaspoon saﬀron threads
4 tablespoons rose water
½ cup plain, nonfat yogurt
2 tablespoons vegetable oil
1 cup onions, sliced
4 garlic cloves, minced
2 tablespoons fresh ginger, grated
1 teaspoon cumin seeds
10 cardamom pods
1 cinnamon stick
2 bay leaves
1 cup tomato sauce
¼ cup raisins
Salt, to taste
1 teaspoon turmeric powder
1 teaspoon coriander powder
Fresh cilantro, for garnishing
- Soak the rice in cold water for 20 minutes, then drain.
- Bring 5 cups of water to a boil.
- Boil the cauliﬂower, carrots, and peas until half cooked, rinse in cold water, drain and set aside.
- In a small bowl, mix the saﬀron, rose water and yogurt together and set aside.
- Heat the vegetable oil in a large pan and fry the onions and garlic over medium heat until browned. Set aside.
- Add the ginger, cumin seeds, half of the cardamom, cinnamon stick and bay leaves to the same pan and cook for one minute. Add the tomato sauce and cook 2 to 3 minutes longer.
- Remove the pan from the heat and stir in the yogurt mixture until well combined.
- Return the pan to medium heat and add the drained rice, boiling water, and raisins. Cook 4 to 5 minutes, then add the vegetables.
- Season with salt, turmeric, coriander powder, and the rest of the cardamom. Cook the rice on low heat until the water is fully absorbed (about 20 minutes for white rice, 45 for brown rice). Garnish with fried onions and fresh cilantro.
Recipe and photo courtesy of Al Wadi Al Akhdar.
Total Fat: 4g
Saturated Fat: .5g