Middle Eastern Pea Rice
Ingredients
- 300 gWhite rice (thoroughly rinsed)
- 200 gGreen peas (fresh or frozen)
- 1 pcYellow onion (finely diced)
- 1 pcGarlic (minced)
- 2 tbspExtra virgin olive oil
- 1 tspCinnamon powder
- 1 tspAllspice
- 1 pinchGray sea salt
- 600 mlMineral water
- 300 gBasmati Rice (Rinse with cold water)
Method
Perfectly separated, glossy rice grains mixed with tender green peas. The woody aroma of cinnamon and allspice balances the sweetness of sautéed onions.
- 1
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
In a sauté pan, heat the olive oil. Sauté the chopped onion and minced garlic until translucent. They should not brown.
- 3
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
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
Turn off the heat. Let it rest for 5 minutes, covered, so the steam finishes cooking. Gently fluff with a fork before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with steam to maintain moisture.
