Pilaf Rice Image

Pilaf Rice

Make this Tonight - " Iconic Persian Lamb Stew"

18
Prep Time
(minutes)
30
Cook Time
(minutes)
4
Servings

Ingredients

Pilaf Rice

  • 2 cups jasmine rice
  • 1 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 3 cups boiling water

Crispy Shallots

  • 6 medium (round) shallots, very thinly sliced
  • ½ cup rice flour
  • Vegetable oil for frying

Steps

Pilaf Rice

  1. Rinse rice until water runs clear. Drain and let dry for a couple of minutes.
  2. Pour the oil in non-stick pan and heat at medium heat.
  3. Add the rice and cumin seeds and saute just until most of the grains turn opaque 2-3 minutes.
  4. Add salt and boiling water, give it a good stir, reduce heat to low, cover with a tight-fitting lid
  5. Cook for 18 minutes (Do not stir or open the pot while cooking).
  6. After 18 minutes turn off heat and let rice sit for 5 more minutes in the covered pot.
  7. Fluff with a fork and serve at once.

Crispy Shallots

  1. Separate the shallots into individual rings and toss in a bowl with ½ cup rice flour and kosher salt.
  2. Shake off excess flour from shallots and fry in 425 degrees Fahrenheit oil until crispy and golden brown (about 10 minutes).
  3. Remove to a paper towel-lined plate and season with salt.
  4. Top cooked rice with shallots.