Ethiopian Pomegranate Rice Pilaf is an easy to follow recipe, which is made by first crisping a part of the rice in spiced butter and adding it with cooked rice along with some pomegranate seeds.
This is another Ethiopian recipe I'm posting here in the blog. I'm totally in love with the cuisine. Just like Indian cuisine, Ethiopian cuisine is also popular for the spices and aromatic flavors. Recently, I'm trying to use some of the Ethiopian spices and formulate them into my recipes.
Who doesn't like flavorful aromatic dishes? Right. So here I have for you an amazingly aromatic rice pilaf with the most gorgeous fruit that gives great texture and color to many dishes. I use pomegranate seeds a lot when in season and thought of incorporating them in a pilaf.
HOW TO MAKE SPICED BUTTER?
Spiced Butter is one of the building blocks of Ethiopian cuisine along with Berberi and other spices. I have added spiced butter in the pilaf and that's what makes this recipe so aromatic. This is Ethiopian Clarified Butter, almost like Ghee (Clarified Butter) that we use in Indian Cusine, except it is made by adding some aromatic spices so it gives a nice flavor when added in the dishes.
The spiced butter is also known as nit`ir qibe, It gives cooking its beautiful layered signature flavors. No Ethiopian meal is complete without using nit`ir qibe. This butter is made by removing milk solids at high temperatures without actually burning the butter. The butter will solidify when chilled and will become liquid when at room temperature.
I have used Spiced Butter to fry rice for the crispy and crunchy texture. And also added while cooking the rice, for an aromatic flavor. This butter has such a nice aroma that you can smell it from another room too.
Pomegranate is such a beautiful and gorgeous fruit that when added to dishes, it not only gives nice color but also elevates the flavor of the dishes. So when in season, I do try to incorporate Pomegranate Seeds in the dishes. This time I made Ethiopian Pomegranate Rice Pilaf.
The secret of this dish is to cook part of the rice in spiced butter to make it crunchy & aromatic and then adding it to the remaining rice along with pomegranate seeds.
POMEGRANATE RICE INGREDIENTS
- RICE: I have used white rice for the recipe but you can also use Jasmine Rice too. Before using rinse the rice really well so that water runs out clear and soak in water for at least 10-15 minutes.
- VERMICELLI: You can also use some vermicelli in the recipe for some crunch. You can make it a little crispy and then add them to rice. Or fry them with some oil and add them with rice for pressure cooking.
- nit`ir qibe: This is a spiced butter that is made by cooking butter with some spices like onion, cardamom, etc. This is like Indian Ghee with some extra spices.
- FLAVORING: nit`ir qibe (Ethiopian flavored butter) has all the spices you need in the recipe. But you want extra flavorful you can add some ginger & spices like berbere, etc.
- POMEGRANATE SEEDS: The main flavor comes from pomegranate seeds, So select the nice pomegranate and remove the seeds from it. Make sure to make the recipe when Pomegranate is in season.
- GARNISH: You can garnish with some chopped pistachios and parsley or cilantro to the recipe.
- CRISP RICE: First crisp the rice by adding ¼ cup of rice with spiced butter until they turn a nutty brown.
- ADD INGREDIENTS: Next clean the pot and add more oil. Then add onion, ginger to your multi-cooker, and saute until soft & tender. Then add rice, vermicelli, crisp rice, and water.
- PRESSURE COOK: Next close the lid and pressure cook and let the pressure release naturally (NPR).
- GARNISH: Next add Pomegranate Seeds and mix until combined. Lastly, garnish with some chopped Pistachios.
- ADJUST & SERVE: Lastly adjust the flavors (if needed) and serve.
- VEG BIRYANI
- ETHIOPIAN LENTIL STEW
- MEXICAN STREET CORNS
- BRUSSEL SPROUTS
- GOCHUJANG HONEY GLAZED CARROTS
Ethiopian Pomegranate Rice Pilaf
- 1 pound Unsalted Butter
- ½ medium Red Onion coarsely chopped
- 1 clove Garlic minced
- 1 3- inch Ginger peeled & finely chopped
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Cumin Powder
- 1 teaspoon Green Cardamoms
- 1 teaspoon Dried Oregano
- ½ teaspoon Turmeric Powder
- 8 Basil Leaves
- 1 tablespoon Cilantro Leaves
- 2 tablespoon Spiced Butter or Unsalted Butter
- 2 cups White Rice
- 2-3 tablespoon Vermicelli
- ½ cup Olive Oil
- 2 Shallots chopped
- 1 2- inch Ginger peeled & grated
- 1 Cinnamon
- 3 cups Water/ Stock
- 1 Bay Leaf
- ½ cup Pistachios chopped
- 2 whole Pomegranate or 2 cups of Pomegranate Seeds
- Press Saute in your multi-cooker and add butter to it. Once the butter melts, let it cook until foam rises on the top. Skim and discard the foam and continue cooking without letting butter brown until no more foam appears. Add the rest of the ingredients and continue cooking for 5-10 minutes and cancel saute.
- Remove from the heat and let stand until spices settle. Strain through fine-mesh before using. Store in the refrigerator in an air-tight container for up to 3 weeks.
HOW TO MAKE POMEGRANATE RICE
- Press Saute and add butter in your multi-cooker. When it melts, add ¼ cup of rice, stir to coat. Cook for 10-15 minutes, stirring occasionally until rice is nut-brown in color. Cancel Saute and transfer in a bowl.
- Clean the inner pot, and press Saute. Add oil and add shallots, ginger, cinnamon, and remaining rice, vermicelli and saute, stirring frequently until the rice is golden brown in color in about 5 minutes.
- Instant Pot: Add stock to the pot and bay leaf and close the lid. With vent in the sealing position pressure cook for 5 minutes. NPR (No Pressure Release) for 10 minutes and then Quick Release.Ninja Foodi: Add 2 ½ cups of stock and close the lid. With vent in the sealing position, pressure cook at HIGH for 2 minutes. NPR (No Pressure Release) for 10 minutes and then Quick Release.
- Remove bay leaf and transfer the cooked rice to a bowl and mix pistachios & pomegranate seeds.
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