PULAO RICE.

Ingredients

1½ cups basmati rice
1 tbsp pilaf rice seasoning
2 tablespoons of oil
1 handful of currants, raisins and nuts
1 tsp salt
2½ cups of hot water
1 pinch of saffron
A little rosewater

preparation

1. Wash the rice under running water and let it drain.
2. Heat the oil in a medium-sized, heavy pot and briefly toast the pilaf rice seasoning.
3. Add the rice and stir until completely dry.
4. Add hot water, raisins, currants and nuts, and season with salt.
5. Bring to a boil over medium heat, then reduce the heat and simmer with the lid closed for 15–20 minutes, until the rice is cooked.
6. Finally, season with saffron, a little oil and rose water.

Tip

Roasted nuts before cooking give the dish an even more intense aroma.

The story

Pulao (also known as pilaf) is an aromatic rice dish with a long tradition in many regions of South Asia and the Middle East. The combination of spices, nuts, and dried fruits creates a delicate balance of savory and sweet notes.

Preparation time: approximately 10 minutes
Cooking time: 20 minutes
Yields: approximately 4 servings