Shared by Max Nye
Shared by Max Nye
Rose Harissa and Pea Pilau With Crunchy Burnt Onions
Yield: 6 servingsTime: 55 min
Rose Harissa and Pea Pilau With Crunchy Burnt Onions
Yield: 6 servingsTime: 55 minFamily Journey
Baghdad, IraqCalcutta (present day-Kolkata), India
London
This recipe was shared by Max Nye. Read more about his family in "This Family’s Rosh Hashanah Table in London Links Them to India and Baghdad" and try his recipes for Pantras (Fried Crepes Filled With Chicken), Beef Kofta Curry, and Carrot Meetha (Sweet Carrots)
Ingredients
- 2 cups basmati rice
- 2 medium onions
- 3 tablespoons canola oil, divided
- 5 cardamom pods (optional)
- 4 cloves (optional)
- 2 bay leaves
- 2 cinnamon sticks
- 1 tablespoon Kosher salt
- 3 cups frozen peas, thawed
- 5-6 teaspoons of rose harissa paste
- ¼ cup roughly chopped dill
Preparation
Step 1
Start by preparing the rice. Wash thoroughly, then leave it submerged in a bowl of cold water for 20 minutes. Once ready, drain.
Step 2
While you wait, finely dice 1 ½ onions and thinly slice the remaining ½ onion.
Step 3
In a large pot, heat 1 ½ tablespoons of oil over medium heat. Saute the diced onion, cardamom pods and cloves (if using), bay leaves, and cinnamon sticks for 6 minutes. Add the salt, stir briefly, then add the rice, peas, harissa paste, and dill.
Step 4
Stir quickly for 1 minute ensuring the rice does not stick, then pour in 2 ½ cups of water. Increase the heat to high and bring to a boil. Give it one final stir, then cover and reduce the heat to low. Simmer for 10 minutes without taking the lid off, then remove from heat and let stand undisturbed for 10 more minutes. Remove the lid and fluff with a fork.
Step 5
While the rice cooks, heat the remaining oil in a small skillet over high heat. Add the sliced onion and cook for 8-9 minutes, until the onions are medium-brown and crispy. Transfer to a paper towel-lined plate.
Step 6
To serve the rice, sprinkle the fried onions over top to give it a little crunch.
