Black Pepper and Cumin Rice

There are infinite varieties of rice dishes in Indian households, from the very complex to the simple and quick recipes. Today’s rice dish is in the latter category (and you know by now how much I love simple in our complex culinary world.)

This can be made with freshly cooked rice, or with left over rice. If using left over rice, it can be fried with the spices. For fresh rice, it is best to saute the spices and stir through the rice.

This rice really is simply flavoured and can be made in a jiffy. It will also go with any Indian meal or with any other dish that you want to serve with rice. If you would like a recipe for pepper and cumin rice that has more spices and a tadka, check out our Pepper and Cumin Rice here.

Similar dishes include Turmeric and Curd Rice, Carrot Rice, and Lemon Rice.

Browse all of our Mixed Rice dishes, and all of our Rice recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
Continue reading “Black Pepper and Cumin Rice”

Advertisements

Persian Barberry Saffron Rice with Almonds and Pistachios

We are so in love with our long stranded saffron from Saffron Only. With our delivery we also received several recipe cards including the recipe for this rice dish which has also been mentioned by an Irani work colleague. As beautiful soft barberries are available at the local Afghan shop, the recipe was added to our must-cook list.

The recipe simmers long grained rice until al dente, then steams it on a bed of potatoes or pita bread (optional) until the bottom is crispy and the rice is perfectly cooked. It is then served with saffron water, the toasted barberries, almonds and pistachios.

Berberis, commonly known as barberry, is a large shrub that has yellow flowers and red or blue-black berries. The berries, rich in vitamin C, have a distinct sharp acid flavour. The country in which they are used the most is Iran where they are used in rice pilafs.. Due to their inherent sour flavor, they are often cooked with sugar before being added to rice. Iranian markets sell barberry dried. In Russia they are sometimes used in jams and extract from them is a common flavouring for soft drinks and candies/sweets. They are rarely used in Europe in modern times. (Thanks wikipedia.)

I notice that Ottolenghi has a similar recipe on his website. I mention it only as we have an Ottolenghi Project happening, cooking from his book Plenty More. You can check his recipe out, but I like this one better. 🙂

Barberries are also such a beautiful colour that they make a great garnish to any rice dish or salad.

Similar recipes include Saffron Mograbieh Pilaf, Saffron, Date and Almond Rice, and Golden Saffron Tea.

Browse all of our Saffron dishes and all of our Persian recipes. Our Middle Eastern dishes are here. Or explore our Mid Summer dishes.
Continue reading “Persian Barberry Saffron Rice with Almonds and Pistachios”

Broad Bean and Dill Rice

Sometimes we just need to throw something together quickly. This is your recipe for a rice side dish, or a snack if you will – ideal for Spring time when young broad beans are around, or at other times using frozen, peeled broad beans from your Middle Eastern of Afghani Grocer. Grab your dill from there too – they have simply the best, largest, freshest bunches of dill, far better than the limp branch or two we get from Supermarkets. (If you buy your frozen broad beans from the supermarket, it is likely that you will have to peel the individual beans once they are blanched. The ones from a Middle Eastern shop will save you quite a bit of time.)

Similar dishes include Black Pepper and Cumin Rice, Persian Barberry Saffron Rice, Saffron, Date and Almond Rice, Kosheri, and Zucchini Rice.

Browse all of our Rice dishes and all of our Middle Eastern recipes. Or explore our Late Summer dishes.

Continue reading “Broad Bean and Dill Rice”

Aromatic Lemon and Curry Leaf Rice

This rice dish, very delicious I must say, is cooked in the oven. This method is  very handy if you are cooking a large meal and want to leave the stove top for other dishes. The general method can be used without the addition of the aromatics. Ottolenghi has this recipe in his book Plenty More but I have tarted it up just a little. As much as I love Yotham and crew, they need to get a better handle on Indian ingredients (IMO), so I have added or changed out a couple of things in this dish.

Try to get hold of fresh curry leaves on the stem for this dish – they freeze or dry well, so don’t worry if you end up with a big bunch. One of the ways in which curry leaf flavour is layered into a dish is to use them in several different ways in the same dish. Flavour a broth with them, as Ottolenghi does, saute/fry them in ghee or some other oil because the flavour is most easily transported by oils, and add crushed leaves to the final dish. I have used the last two methods in my version of this dish.

Serve the dish with an Indian pickle and a vegetable or lentil curry.

We have several ways of cooking rice, and this oven method is one more. Also try Oven Finished Rice, Buttery Steamed Rice, and The Absorption Method.

Similar recipes include Turmeric Rice, Saffron, Date and Almond Rice, Carrot Rice, and Lemon Rice.

Browse all of our Rice dishes, and our Indian Recipes. Our Indian Essentials are here. All of the Ottolenghi dishes we have made are here. Or explore our Early Summer recipes.

Continue reading “Aromatic Lemon and Curry Leaf Rice”

Sri Lankan Yellow Rice With Yoghurt | Aromatic Sri Lankan Turmeric Curd Rice

Turmeric Rice, Sri Lankan style

Off to Sri Lanka today for a popular Sri Lankan rice dish, rich in flavour, aromatic and colourful on the table. There is a secret to this dish – chopped coriander and natural yoghurt is added to the rice just before serving.

Sri Lankan food is dominated by spices, and while many dishes are similar to those in neighbouring countries, especially South India, their use of spices, herbs, vegetables and fruit is distinctive and makes their cuisines unique.

I love rice and the endless varieties of Indian and associated rice dishes. Similar recipes include Aromatic Lemon and Curry Leaf Rice, Sri Lankan Ghee Rice, Green Mango and Coconut Rice, Spicy Eggplant Rice, and  Turmeric Rice.

You can browse all of our Rice dishes and our Indian dishes. Our Indian Essentials are here. Or you might explore our Late Spring dishes.

Continue reading “Sri Lankan Yellow Rice With Yoghurt | Aromatic Sri Lankan Turmeric Curd Rice”

Kosheri | Lentils, Rice and Vermicelli with Onions and Spices

Kosheri (also spelled Koshari) is a dish with its genesis in Egypt, although it now traverses many time zones. We have some similar recipes, but this one from Ottolenghi (in his book Ottolenghi) is another of his dishes that perfectly layers spices with other ingredients. It is a bit intense, this dish, with several cooking processes on the go at one time, but the effort is worth it. Cook the sauce, cook the lentils, cook the rice and vermicelli, cook the onions – then bring them all together.

Frankly, I love how North Africa, the Middle East and India are much more adventurous with their rice dishes than our English-based cultures. Who would have thought of cooking lentils, various pasta, burghul and/or vermicelli with rice? It seems to break all of our Western rules of food composition. Yet here they are, these mixed rice dishes, such a delicious alternative to plain white rice.

Cheap, easy and filling, kosheri is ubiquitous on Egypt’s streets and thought to be an adaptation of Indian kitchari, brought to Egypt in the late 19th century during the British occupation of both countries. Egypt’s Italian community is held responsible for kosheri’s pasta factor. Lebanon and Palestine have a simple version, a rice with pasta dish that works on the principle that less is more.

The dish can be made with or without the tomato sauce. Although it is a good accompaniment, the kosheri is also good with a Cucumber Raita, or any other Raita, Pachadi, or Yoghurt based salad, for that matter. Or just plain yoghurt.

In Egypt, this dish is sold by street vendors, but it is also very welcome at the dinner table. It can be a side dish, but I prefer it as a main, with the accompaniments tailored to eat on and with the rice. I particularly love it with the tomato sauce, some roasted cauliflower and toasted hazelnuts.

Similar recipes include Orzo and Rice, Cauliflower, Mung and Cracked Wheat Kitchari, and Cracked Wheat and Mung Kitchari.

Browse all of our Egyptian recipes and all of our Ottolenghi dishes. Our Rice recipes are here. Or explore our Late Winter collection of recipes.

Continue reading “Kosheri | Lentils, Rice and Vermicelli with Onions and Spices”

Green Mango and Coconut Rice

Perfect for hot weather. Cooling and delicious.

It is easy to have a thing for green mangoes, whether they are the sour type, or just unripe sweet mangoes, or the sour-sweet type. Here, we love them a lot.  (If you love green mangoes, you probably also love ripe, sweet mangoes of any variety.)

When it is green mango season, the local large Asian supermarket stocks all sorts of green mangoes in large boxes, a dozen layers deep, by their front counter. It is difficult to leave the shop without any. But even when it is not prime season, they seem to have some, so we enjoy them pretty much all year round.

This recipe highlights the crispy tartness of the green mango, together with a punch of chilli and a hint of salt – the three flavours that go so well together. It is all combined with rice – slightly hot and salty with the sweetness of coconut, the slight bitter punch of the fenugreek, and toasted peanuts and crispy fried dal for a crunchy texture. What could be better?

This dish works well as a snack, side dish or rice salad. Rice made with green mangoes is popular in South India , with Andhra Pradesh, Karnataka and Tamil Nadu all making it a little differently. This one is Tamil in style.

Similar recipes include Kiribath – Sri Lankan Coconut Rice, Carrot Rice, Mango Rice, and Zucchini Rice. Green Mango dishes include Mung Dal with Green Mango, and Spicy Green Mango in Coconut Milk.

Check our different Coconut Rice Recipes. Browse our Green Mango Recipes, and our Sweet Mango recipes also. Or if you are looking for Rice recipes, they are here. Try our Rice Salads. Our Indian recipes are here, and our Indian Essentials here. Or simply browse our easy Mid Spring recipes.

Continue reading “Green Mango and Coconut Rice”

Carrot Rice | Carrot Pilau

Mixed rice dishes are easy to prepare and quickly become family favourites. They are great lunch or tiffin dishes, and served with a raita/pachadi and a simple salad to make a delicious light meal.

Carrots have an inherent sweetness and it is emphasised when you sauté them in ghee. This recipe compliments that sweetness with the bite of the green chilli, the warmth of sweet spices like cardamom, cloves and cinnamon, and the crunch of onions and nuts. You will really enjoy it.

If you are looking for similar Rice recipes, try Vegetable Pulao from the Beaches of Goa, Sri Lankan Ghee Rice, Spicy Eggplant Rice, Sri Lankan Yellow Rice with Yoghurt, Cumquats Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.

Are you looking for Carrot recipes? You will like this Green Bean and Carrot Poriyal, Carrot Poriyal with Coconut Lentil Crumble, Carrot Thoran, and Carrot Sambal.

You can browse all of our Rice dishes here, and find all of our Carrot recipes here. Take some time and explore all of our Indian recipes. Or browse our Early Summer recipes.

Continue reading “Carrot Rice | Carrot Pilau”

Rice and Orzo

Orzo is petty good, don’t you agree? This little rice-shaped pasta has an elegance that eludes other pastas. I was delighted to find another way to cook this star in Jerusalem, the cookbook by Ottolenghi and Tamimi.

Rice is a staple of many of the communities of the Middle East and features in quite complex dishes as well as very simple ones. Quite often, other ingredients like chickpeas, vermicelli, potatoes, lentils and nuts are are cooked with the rice.

Spices are also used, for example the Bucharan Jews in Jerusalem use ginger, cloves, cardamom, cinnamon with mint, raisins and peas. How delicious!

In this recipe, the usual vermicelli is replaced by Ottolenghi and Tamimi by orzo. Don’t confuse this orzo with the Greek barley – it is the Italian pasta version. You can use vermicelli if you like, just don’t fry them as long as they will burn.

Are you looking for other Orzo recipes? Try Beautiful Buttered Orzo, and  Elegant Orzo Salad. You should also try Kosheri – Rice with Vermicelli and Lentils.

Perhaps you are looking for mixed rice dishes. Try Zucchini Rice, Mango Rice, and Pepper Rice.

We have several Middle Eastern Recipes to try. Beetroot with Yoghurt-Tahini, Saffron and Rosewater Scented Aubergine, and Beautiful Hummus.

Are you looking for more? Explore our Ottolenghi recipes, all of our Orzo dishes, our Rice recipes, and all of our Middle Eastern dishes. Or simply spend some time browsing our Mid Autumn collection of dishes.

Continue reading “Rice and Orzo”

Zucchini Rice, Indian Style

Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!

So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!

Would you like to try other Mixed Rice dishes? Try Aromatic Lemon and Curry Leaf Rice, Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.

Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.

You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.

Continue reading “Zucchini Rice, Indian Style”

Spicy Eggplant Rice | Baigan Pulau

Rice with buttery soft eggplant

Is it the golden brown cashews or the butter soft spears of eggplant that make this a succulent rice dish? The eggplants are first marinated in turmeric and salt to maximise the flavours, before being sauteed with spices and then cooked with the rice. The sesame-heavy spice mix is freshly made – dry roasted and then ground – and adds a nuttiness to the basmati rice.

This is a great main dish rice for lunch or dinner. It is a fiddly dish, with more work than we normally include in recipes. But the result is worth the extra effort. Serve with yoghurt or raita/pachadi, a simple spiced vegetable, a simple broth and perhaps some roti.

If you are looking for similar recipes, do try Red Pepper Rice Salad, Spicy Eggplant Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.

Browse all of our Rice Recipes, and our Yamuna Devi recipes. Explore all of our Indian recipes too. Or be inspired by our Late Autumn dishes.

Continue reading “Spicy Eggplant Rice | Baigan Pulau”

Cumquats Rice

A delicious variation on Indian style flavoured rice.

To everyone alone today, I say hello! Enjoy your time of luxury, either at the beach if you are in this part of the world or snuggled up with books and movies if you are not.

Needing a quick bite yesterday, I turned to my fav style of one pot rice. One Pot dishes are wonderful for suppers, a quick meal, or those evenings alone with a good book, some good music and maybe a movie on TV. Not a lot of preparation and best of all, not a lot of washing up.

Feel free to browse our rice recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Spring recipes here and here. And our Cumquat Recipes are here and here.

Continue reading “Cumquats Rice”

Pepper Cumin Rice | Milagu Jeeraga Saadham

A warming rice combining the dark flavours of pepper and cumin

Pepper-Cumin rice is another great favourite of South India. Rice is flavoured with the warmth of black pepper and the earthiness of cumin. You can adjust the pepper levels to your individual taste preferences.

Similar recipes include  Pepper Rice and Black Pepper and Cumin Rice.

Browse all of our Rice dishes. All of our Indian dishes are here, and our Indian Essentials are here. Or explore our  Mid Winter recipes.

Continue reading “Pepper Cumin Rice | Milagu Jeeraga Saadham”

Lemon Rice | Yelumiccha Pazha Saadham

A tangy and aromatic rice

Lemon Rice is one of the staples of South Indian homes and of Temples for their Prasadam. It is a special rice indeed, with the tang of lemon/lime juice and the crunch of peanuts and lentils fried off in the tadka. You can make lemon rice with freshly cooked rice or with left over rice.

Similar dishes include Sri Lankan Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and Carrot Rice.

Browse all of our rice dishes. Our Indian recipes are here, and our Indian Essentials here. You might like to look for Prasadam recipes too. Or explore our collection of Late Summer recipes.

Continue reading “Lemon Rice | Yelumiccha Pazha Saadham”

Mango Rice

A quick rice dish for mango season – it’s a drop dead gorgeous rice

In Spring and early Summer, it is hard not to love summer fruits – apricots, nectarines, peaches, oh my goodness. So far untouched by the relentless sun of summer, they are sweet, juicy and divine. So too the mangoes. So many at this time, and so cheap. Mango rice is perfect for this time of the year.

Are you looking for similar recipes? Try Persian Barberry Saffron Rice, Lemon Rice with Mango Seed, Red Pepper Rice Salad, Spicy Eggplant Rice, and Rice and Cauliflower Pilaf. Barley Pilaf.

Please browse our other Mango recipes too. Or browse our Rice recipes. And take some time and explore our Late Spring recipes for more inspiration.

Continue reading “Mango Rice”