27 Dec: kalijira rice and fesenjan
I recently picked up some brown kalijira rice. It's a Bengali
heirloom varietal, notable for its tiny grains and its aroma (similar to basmati). So on Wednesday, I finally was in the mood to try it out. I made some plain fesenjan (no tofu, no veggies, etc.) to go with it. The rice, I just simmered covered with a little water and salt till cooked. The fesenjan was also pretty straightforward, though it took longer: 1/2 cup diced onions oil pinch of cumin seeds, ground pinch of coriander seeds, ground 2 cardamom pods, peeled, ground 1/4 tsp ground red chili 1/4 tsp ground turmeric 1/4 cup walnuts, ground coarsely or chopped 1 cup pomegranate juice Saute the onion in the olive oil. Add all the spices and saute a bit more. Add the walnuts, and saute a bit more. Add the juice, bring to a boil, and reduce the heat and let it simmer gently till reduced to a stew-like consistency, stirring periodically. They went really well together, I was pleased to discover. And the kalijira was lovely; I'm sure I'll be making it again soon. N. |
27 Dec: kalijira rice and fesenjan
Natarajan Krishnaswami > wrote:
> I made some plain fesenjan (no tofu, no veggies, etc.) to go > with it. [...] > 1 cup pomegranate juice Do you think this would work with diluted pomegranate molasses? Kake |
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