Golden Spiced Pilaf with Crispy Shallots
Get ready to tantalize your taste buds with this mouth-watering Golden Spiced Pilaf with Crispy Shallots! This aromatic and flavorful dish is a perfect fusion of exotic spices, fluffy rice, and delightfully crispy shallots. It’s a true delight for both your senses and your palate, making it an excellent choice for a cozy dinner or an impressive side dish at your next gathering.
Ingredients:
- 1 cup basmati rice
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 2 cups vegetable or chicken broth
- 1⁄2 cup frozen peas
- 1⁄4 cup chopped fresh parsley
- Salt and black pepper, to taste
For the Crispy Shallots:
- 4-5 large shallots, thinly sliced
- 1⁄2 cup vegetable oil
Instructions:
- Rinse the rice until the water runs clear, then drain and set aside.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and grated ginger, and cook for another minute, stirring constantly to prevent burning.
- Stir in the turmeric, cumin, coriander, cinnamon, and cayenne pepper, and cook for an additional minute to release the aromas.
- Pour in the broth and add the drained rice. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- While the rice is cooking, prepare the Crispy Shallots. In a small skillet, heat the vegetable oil over medium-high heat. Add the thinly sliced shallots in a single layer and fry them until they turn golden brown and crispy, about 2-3 minutes per batch. Transfer the crispy shallots to a paper towel-lined plate to drain excess oil.
- Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice with a fork and gently stir in the frozen peas and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.
- Transfer the Golden Spiced Pilaf to a serving dish and garnish generously with the Crispy Shallots.
Additional Tips:
- For an extra burst of flavor, you can add a squeeze of fresh lemon juice or a drizzle of toasted sesame oil just before serving.
- Customize the heat level by adjusting the amount of cayenne pepper to suit your preference.
- Leftover crispy shallots can be stored in an airtight container at room temperature for up to a week and used as a crunchy topping for salads, soups, or even as a snack!
Nutritional Value:
This Golden Spiced Pilaf with Crispy Shallots is not only delicious but also packed with nutrients. Basmati rice is a good source of complex carbohydrates, while the spices like turmeric and ginger offer anti-inflammatory properties. The crispy shallots add a crunchy texture and a depth of flavor, while the peas provide a pop of color and vitamins. Overall, this dish is a well-balanced and satisfying meal or side that can be enjoyed guilt-free.