Moorish rice with saffron braised carrots

I hesitate to call this dish a pilaf as that is an Indian term, but whatever the correct name is this is delicious. And it has limitless variations which makes it a great store cupboard meal. Served with carrots braised in a delicious saffron sauce, both dishes are quick and easy to make for a supper dos juntos or for a cozy supper with friends. The pilaf can be prepared in advance and reheated in a large frying pan.

Serves 4
For the pilaf:-
250g basmati rice [I used brown]
200g frozen broad beans
2 tbsp olive oil
3-4 large shallots, finely sliced [I used 2 red onions]
3 garlic cloves, finely sliced
1 tbsp cumin seeds
2 tbsp raisins
30g flaked almonds, dry toasted until pale golden
salt and freshly ground black pepper
For the carrots:-
500g carrots, baby carrots if possible, washed and cut into batons
4 tbsp olive oil
1 tsp ground cumin
1 tso cumin seeds
150ml water
generous pinch of saffron
½ tsp Marigold bouillon powder, or ½ crushed vegetable stock cube
4 large garlic cloves, finely sliced
a dash of Tabasco
sea salt and freshly ground pepper
To serve:-
A couple of generous tbsp of natural unsweetened yogurt
Juice of a lemon

Prepare the pilaf ingredients:-
Put the rice in a saucepan and cover with its volume in water. Leave the lid on at all times, the only exception being if you need to add a splash of extra water [as I did]. Bring the water to the boil and immediately reduce the heat to a very low simmer for 14 minutes. Remove from the heat and leave to stand with the lid on for another 8 minutes. This method produces dry rice suitable for the frying to follow.

Meanwhile, cook the frozen broad beans, drain and set aside. Dry toast the almonds in a frying pan without oil, set aside. If, like me, you plan to eat this as a vegetarian main meal rather than a side dish, cook your puy lentils, drain and set aside until you are ready to eat. For the carrots:-
Place the carrots in a large saucepan [I used a deep, wide frying pan with lid] with the olive oil, ground cumin, cumin seeds, water, saffron, bouillon, garlic and Tabasco. Add seasoning as preferred. Toss well so the carrots are well covered with oil, and lay them flat in one layer. Cover with a lid and simmer for about 20 minutes, giving the pan a shake every now and then. Try not to lift the lid unless it looks as if it is sticking, if it is just give it a quick stir and replace the lid. If it looks a little dry, add a splash of water. Test with a knife to see if the carrots are ready, they should be covered in the sticky saffron sauce.

Assemble the pilaf:-
In a large wide frying pan, add the olive oil and heat gently. Fry the shallots for about 3 minutes and add the garlic, stirring until they are pale golden. When the shallots are almost cooked, add the cumin seeds [if you forget, as I did, they are fine if added with the rice]. Now, add the cooked rice, broad beans, raisins and lentils [if using]. Return to a gentle heat and stir to combine until thoroughly heated through. This process will take as long as it takes for the carrots to cook.

Serve the rice with the flaked almonds sprinkled on top, with a side of carrots and lemon-flavoured yogurt. What would I do differently next time?
Substitute frozen peas for the frozen broad beans
Stir fresh spinach into the hot rice and allow it to wilt
Substitute chopped dried apricots or dates for the raisins
Substitute a tin of chickpeas for the cooked puy lentils
Serve with braised green beans, cooked in the same way as the carrots
Serve with roasted aubergine, sliced and tossed with olive oil and roasted on a tray in the oven

If you like this, try:-
A courgette and halloumi feast
A cassoulet of aubergines
Asparagus and lemon risotto

5 to remember
dos juntos– two together
un batido– a shake
si parece un poco seco– if it looks a little dry
las semillas de comino – the cumin seeds
sabor a limón– lemon-flavoured

 

This recipe is from ‘The Cranks Bible’ by Nadine Abensur [Weidenfeld & Nicolson]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Moorish rice with saffron braised carrots #Spain #vegetarianfood https://wp.me/p3dYp6-2vi via @Spanish_Valley

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