Pilaf with Currants and Cumin

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

While pilaf, made of long-grain rice, is of Persian origin, the dish is also found in Greek and Indian cooking. Long-grain rice grains elongate, so the rice in a pilaf is separate and dry.

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon cumin seed
  • 1 cup<

Method

  1. Combine the olive oil and cumin seed in a large wide saucepan. Cook, stirring, over low heat until fragrant, about 1 minute. Stir in the rice and currants until coated. Add the water and salt. Bring to a boil, stirring once.
  2. Cook, covered, over low heat until the water is absorbed and the rice is tender, about 18 minutes. Do not stir or uncover during cooking.