Rooting for Turmeric and Ginger
Pungent and peppery, these aromatic members of the Zingiberaceae family are widely used in Asian cooking.
As a dried spice, bright yellow turmeric adds color to Indian dishes, while powdered ginger...
This “jeweled" rice is inspired by the classic Persian dish Javaher Polow.
Ingredients
SERVINGS: 4 - 6 Serving(s)
- 1 cup basmati rice
- 2 tablespoons olive oil
- 1/2 cup sweet onion, chopped (about 1 small)
- 1 3-inch piece turmeric, grated
- 1 clove garlic, minced
- 1 pinch finely crumbled saffron threads
- 1 cup chickpeas, cooked
- 2 cups butternut squash, cut into 1/2-inch cubes
- 1 cup vegetable broth
- 1 cup water
- 1/2 teaspoon kosher salt
- 2 green onions, chopped (green parts only)
- 1/3 cup dried cherries
- Salt and pepper to taste
Instructions
Rinse rice once under cold water and set aside. Heat oil in a heavy large (5-qt) saucepan over medium heat. Add onion and sauté for about 2 minutes. Add turmeric, garlic and saffron and cook 1 minute, stirring mixture to prevent garlic from burning. Stir in chickpeas, squash and rice and continue sautéing mixture for another minute. Add broth, water and salt. Bring to boil. Cover with a tight-fitting lid; reduce heat to low simmer, and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Stir in green onion and cherries. Cover; let stand until cherries soften, about 10 minutes. Season to taste.
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