Seven Spice Rice Pilaf Food

SPICED RICE PILAF

Steps:

• Thinly slice 2 scallions. Cook the scallion whites in butter in a saucepan with 6 cardamom pods, 2 fresh bay leaves, 2 star anise pods and 1 cinnamon stick until soft, 2 minutes. Stir in 1 cup basmati rice, then add 1 1/2 cups water and 3/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low, cover and cook until tender, about 17 minutes. Set aside, covered, 10 minutes. Top with the scallion greens and some chopped dill.

LEBANESE SEVEN SPICES

Steps:

• Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.

SPICED RICE PILAF

Steps:

• In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
• Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
• Remove from heat and allow to sit for 5-10 minutes undisturbed.
• Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.

SEVEN SPICE RICE PILAF

Steps:

• Add oil to a medium saucepan and allow to heat.
• Add in onion; stir/saute until tender.
• Add in uncooked rice, and the next 7 ingredients.
• Cook and stir over medium heat for 5 minutes or until the rice is golden.
• Add in the vegetable broth and water.
• Bring to a boil; lower the heat, cover and simmer for 15 minutes.
• Remove pan from heat and let stand, covered, for 5 minutes or until liquid is absorbed.
• Stir in chopped spinach, raisins, and almonds; adjust seasoning to taste--salt/pepper, etc --
• Sprinkle with rose water, if desired.

SEVEN-SPICE UNSTUFFED PEPPERS

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef, garlic, green peppers and onions and cook, stirring, until the beef is browned, 7 to 10 minutes. Add the tomato paste, seven-spice blend, dried mint, salt and pepper and saute until well combined and fragrant, 2 to 3 minutes.
• Add the rice, crushed tomatoes and 1 cup water and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover and simmer until the liquid is absorbed, 20 minutes. Remove from the heat but keep covered for an additional 5 to 10 minutes. Fluff the rice with a fork to separate.
• Serve in bowls garnished with the pine nuts and parsley with a dollop of yogurt, if desired.

SPICED RICE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

SEVEN-SPICE PILAU/PILAF WITH CORIANDER (CILANTRO) BUTTER

Steps:

• Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
• Meanwhile, hard boil the eggs in a small pan. (tip - to make perfect boiled eggs, put them in a pan with cold water, bring to a boil and turn the heat off just as it starts to boil and cover for 20 minutes.Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
• Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes. Carefully remove the eggs with a slotted spoon, and rinse out the pan.
• Add 3/4 of the butter to the rinsed pan with half the coriander, and leave until melted. Set aside. Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds.
• Tip in the petit pois/peas and beans plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
• Drain the rice thoroughly and add to the peas and beans. Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
• Shell and quarter the eggs and serve on top of the rice mixture. Spoon over the coriander butter and serve immediately, with lime wedges.

SNOW PEA AND SESAME RICE PILAF

Steps:

• In a microwave-safe bowl combine the oil, the butter, the onion, the scallions, and the gingerroot and microwave the mixture at high power (100%) for 2 minutes, or until the onion is softened. Stir in the rice, stirring until it is coated with the oil mixture, add the broth, and microwave the mixture, covered with microwave-safe plastic wrap, at high power (100%) for 5 minutes. Microwave the mixture at medium power (50%) for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender. Uncover the pilaf carefully and stir in the snow peas. Let the pilaf stand, covered, for 5 minutes and stir in the toasted sesame seeds.

ARABIC 7 SEVEN SPICE (BOKHARAT)

Steps:

• Mix all ingredients well.
• Store in an airtight container or in freezer.
• You can also roast and grind these spices yourself first before mixing.
• Here in Cairo it is a VERY popular spice so we are able to buy freshley gorund all the time from spice souk.
• *** A great idea would be to make, wrap in a beautiful bottle or glass, decorate and give as a gift. Not everyone is aware of this spice, its great in many dishes, and gives a nice exotic flavor***.

TASTY SPICY RICE PILAF

Steps:

• Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

WHOLE SPICE BASMATI PILAF

Steps:

• Rinse the rice.
• Preheat oven to 180°C.
• Make a cartouch to fit a medium round casserole dish; cut a circle of greaseproof paper, slightly larger than the dish, and snip a tiny hole in the centre to make a steam vent.
• Melt two thirds of the butter in the flameproof casserole dish and saute the onion for about 5 minutes, until softened.
• Add the rice and stir well, then add the herbs, whole spices and lemon or orange zest.
• Cook for a minute or two.
• Bring the stock to a boil, using the larger volume if you prefer a more tender grain.
• Mix the stock into the rice along with the salt and pepper to taste.
• Press on the cartouche, turning the edges up and pressing them to the side of the pan for a neat fit.
• Make sure the vent is visible.
• There is no need to cover with a lid.
• Bake in the oven for about 25 minutes.
• Remove from the oven, allow to stand for 5 minutes, and then remove the cartouch.
• Fork through the remaining butter until the rice grains are fluffy and separate, removing the whole spices before serving if you prefer.