Middle Eastern Pea Rice

Perfectly separated, glossy rice grains mixed with tender green peas. The woody aroma of cinnamon and allspice balances the sweetness of sautéed onions.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 658
• Protein: 14 g
• Carbs: 127 g
• Fat: 9 g

Ingredients

• 300 g White rice ( thoroughly rinsed )
• 200 g Green peas ( fresh or frozen )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cinnamon powder
• 1 tsp Allspice
• 1 pinch Gray sea salt
• 600 ml Mineral water
• 300 g Basmati Rice ( Rinse with cold water )

Instructions

1. Washing the Basmati rice

   Rinse the Basmati rice with cold water in a fine-mesh sieve until the water runs perfectly clear. This is the secret to prevent the rice from sticking.

2. Sweating the aromatics

   In a sauté pan, heat the olive oil. Sauté the chopped onion and minced garlic until translucent. They should not brown.

3. Coating and spices

   Pour the Basmati rice into the sauté pan. Stir vigorously for 2 minutes until the grains are translucent and coated with fat. Add the cinnamon and allspice to lightly toast them.

4. Adding liquid and cooking

   Add the peas and pour in the water. Season with salt. Bring to a boil, then cover tightly and reduce the heat to minimum. Cook for 12 to 15 minutes without ever lifting the lid.

5. Resting and fluffing

   Turn off the heat. Let it rest for 5 minutes, covered, so the steam finishes cooking. Gently fluff with a fork before serving.

Chef's tips

• Never lift the lid during cooking; the trapped steam is what ensures the perfect texture.
• If you have pine nuts, toast them in a dry pan and sprinkle them on top before serving.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain moisture.