Herbed Pilaf

The herbs used in this dish are not just to enhance the flavor of the rice dish but they are the star of the dish. Super easy and quick mint and cilantro pilaf with slivered almonds. Easy, fuss-free weekday meal inspo.

Serves 4-6

2 3/4 cups rice
3 tbsp oil
1 tbsp cumin seeds
1 large red onion, chopped
1/2 tsp grated ginger
2 cloves of garlic, minced
2 cardamom pods
2 large cinnamon sticks
1 dry bay leaf
3 cloves
1 serrano pepper, slit lengthwise and de-seeded
1 cup of fresh mint and 1/2 cup of cilantro, washed, tough stems removed and then ground into a paste with 1-2 tbsp of water
1/4 cups of sliced toasted unsalted almonds
Salt, to taste
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Directions

Rinse and soak the basmati rice in a large bowl for about 15 minutes

Heat oil in a large pot, add cumin and stir for a minute, add the sliced onions, some salt, ginger and garlic and fry for about 5 minutes

Add the serrano pepper, cinnamon, cloves, bay leaf, cardamom and fry for another minute on medium heat.

Drain the rice and add it to the pot and fry for another 2-3 minutes on medium heat.

Add the herb paste, stir and then add enough water to cover the rice by 11/2 inches and increase the temperature.

Stir well and bring to a boil

Reduce heat to minimum, stir, cover and cook for about 12 minutes, until the water has evaporated

Fluff the rice with a fork. Add the toasted sliced almonds and serve hot