Tinted Rice Bowl with Nuts

Name: Tinted Rice Bowl with Nuts
Total time: 45 min
Yield: 4
Cuisine: Arabic
Ingredients: 1.667 cups frozen peas; 2 small onions; 0.333 cup raisin; 2 tablespoons Oil; 1 teaspoon Cardamom powder; 1 teaspoon Cumin powder; 1 teaspoon Curry powder; 3 Cloves; 1 Cinnamon stick; 1.333 cups Basmati rice; 2 cups vegetable stock; 0.5 cup sliced almonds; 1.333 cups seedless Grape

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 45 min.

Ready in

My cookbook

Ingredients

for

servings

Ingredients: 1 ⅔ cups
frozen peas; 2
small onions; 0.333 cup
raisin; 2 tablespoons
Oil; 1 teaspoon
Cardamom powder; 1 teaspoon
Cumin powder; 1 teaspoon
Curry powder; 3
Cloves; 1
Cinnamon stick; 1.333 cups
Basmati rice; 2 cups
vegetable stock; ½ cup
sliced almonds; 1.333 cups
seedless Grape

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Preparation steps

Thaw the peas.

Peel, halve and finely dice the onions. Heat the oil in a pan and briefly sauté the diced onion with the spices.

Add the rice and sweat, stirring, until translucent. Then add the stock, stir in the raisins, cover and cook very gently over a low heat for 20-30 minutes.

Remove the cloves. Toast the flaked almonds in a dry, nonstick frying pan until golden brown.

Wash and halve the grapes. Stir the grapes and peas into the rice and reheat briefly.

Serve the pea pilaw scattered with flaked almonds.