rose water saffron green peas pilaf

Name: Rose Water Saffron Green Peas Pilaf
Prep time: 5 min
Cook time: 40 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 1/2 cup(s) jasmine long grain rice cleaned, washed, soaked in 6 cups of water and drained; 3 3/4 cup(s) water or 3 3?4 cups maggi vegetable broth with onions; 1 tablespoon(s) cumin seed; 4 - whole cloves; 4 - green cardamom pods; 1 - inch of cinnamon stick; 1 - whole star anise; 2 - bay leaves; 3 tablespoon(s) cooking oil; 3 - drops rose water; 1 cup(s) green peas, defrosted or fresh; 5 - saffron strands; 1 teaspoon(s) coriander powder; 1/2 teaspoon(s) red chili powder; 1 teaspoon(s) turmeric powder; 4 - 5 - whole black peppercorns; 1 teaspoon(s) salt; 5 - drops lemon juice, freshly squeezed (may use less of you like)

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review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Don't let the list of ingredients put you off, Really, the most difficult thing is getting it all on the counter ready to use. The aroma alone is worth making the recipe and the eating an added pleasure. Serve with any meat, fish or fowl.

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yield 6 -8

prep time 5 Min

cook time 40 Min

method Stove Top

Ingredients For rose water saffron green peas pilaf

1 1/2 c

jasmine long grain rice cleaned, washed, soaked in 6 cups of water and drained
3 3/4 c

water or 3 3?4 cups maggi vegetable broth with onions
1 Tbsp

cumin seed
4

whole cloves
4

green cardamom pods
1

inch of cinnamon stick
1

whole star anise
2

bay leaves
3 Tbsp

cooking oil
3

drops rose water
1 c

green peas, defrosted or fresh
5

saffron strands
1 tsp

coriander powder
1/2 tsp

red chili powder
1 tsp

turmeric powder
4 - 5

whole black peppercorns
1 tsp

salt
5

drops lemon juice, freshly squeezed (may use less of you like)

How To Make rose water saffron green peas pilaf

1
If you want to make this pilaf using Maggi veg broth with onions instead of plain water place 2 cubes of Maggi veg in the given amount of water and boil until the cubes dissolve completely. Remove from flame and keep aside, covered, until required.

2
Now heat oil in a skillet on medium flame. Once its hot, toss in the cumin seeds, cloves, green cardamoms, cinnamon stick, bay leaves and the black peppercorns.
3
Allow the cumin seeds to splutter. Once they stop spluttering, add the salt and green peas. Mix well.
4
Fold in the drained rice, saffron, lemon juice (to taste), rose water, water or Maggi veg. broth with onions (prepared in step 1) and the turmeric powder, coriander powder and red chilli powder. Mix well.
5
Bring to a boil on high heat. Once it comes to a boil and the aroma is wafting all through your kitchen, lower flame, partially cover and cook until all the water or broth has been absorbed by the rice. Remove from flame.
6
Remove the whole cloves and serve hot at once along with low-fat or fat-free plain yogurt (optional but good)
7
Enjoy!
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