Fragrant Pilaf

Recipe Ingredients

3		Ripe tomatoes (large)
1 teaspoon	5ml	Black mustard seeds
2 tablespoons	30ml	Olive oil
2		Garlic cloves - minced
1		Bay leaf
1/2 teaspoon	2.5ml	Turmeric
1 cup	160g / 5.6oz	Basmati rice - uncooked
3 cups	711ml	Vegetable broth
2 cups	474ml	Chickpeas - cooked
1/4 cup	4g / 0.1oz	Cilantro
1		Cayenne

Recipe Instructions

Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes.

Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.

Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro.

Season with cayenne & serve.

Source:
Something Different by Dana Jacobi for AICR Nov 10, 1997

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