This is my version of a pilaf; add peas, dried cranberries, perhaps some pine nuts if desired. Mix in a medley of herbs and spices and you have fragrant, delightful side dish. Using a pressure cooker makes this recipe so easy!
Ingredients
1/2 onion small diced
2-3 garlic cloves, minced
1 tsp ground cardamom
1-2 tsp cumin
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp thyme
1 bay leaf
1/4 cup dried cranberries or barberries, roughly chopped
2 cups basmati rice
2-3 saffron threads with 1/2 cup water (see Tips and tricks)
2 1/2 cups chicken stock
1/3 cup peas, frozen and defrosted in some warm water, drained
1/4 cup pine nuts, chopped
cilantro (optional)
mint (optional)
dill (optional)
scallions (optional)
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. In an electric pressure cooker, add a small drizzle of oil to pot that has been set to Saute. Add onion, garlic, and the herbs and spices noted above. Omit those you don't want or don't have. Add cranberries and rice. Stir well, and let saute a minute or two.
2. Add saffron threads or saffron water (see Tips and Tricks) and chicken stock. Set electric pressure cooker to manual high-pressure 5 minutes. Let the pressure naturally fall (natural release) for 10 minutes. Then move valve to release any added pressure if there is any.
3. Add the defrosted peas and pine nuts, along with an herb or two. Taste and season with salt and pepper as desired.
Susie's Tips and Tricks
Allspice tends be overpowering, so be judicious with its use. The other spices? Use as you desire!
Barberries are a berry with a very tart/sour lemon flavour. Cranberries are a decent substitute; not quite tart enough, but they work in a pinch. Add a squeeze of lemon to compensate, if desired.
If your chicken stock has a decent amount of sodium, be careful you don't add too much salt.
If you don't have saffron, skip. You can make saffron water and store in the fridge; crush saffron with a pinch of sugar and add boiling water. Over the course of days, it will become stronger and add a lovely fragrance to meals. Store in the fridge.
Toasting pine nuts is a lovely touch!
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