Flavourful and playful pea pulao. Try saying that with a mouthful. Or don’t. Just focus on the sweet, soft onions and delicate flavors instead.
It’s a light dish, but you won’t feel hungry after. The fibre takes care of that. The dish itself has been around for thousands of years – it’s even mentioned in the histories of Alexander the Great.
So it must be…great!
It’s literally limitless in variety and could contain any number of a broad swathe of spices, along with whatever vegetables, dried fruits, meat or fish you fancy.
Ours is vegetarian of course, and can certainly be made vegan with the removal of the honey (replace it with agave nectar, or slow cook the onions).
Right now, our favourite variety is this pea version. It’s a dish of contrasts – green peas against sweet onions, crunchy peanuts against soft raisins, lemon against honey.
- Dice the onion.
- Chuck the olive oil to the pot then the diced onion. Let it simmer a little.
- Add the honey, tumeric, cumin and salt. Stir.
- Add the peanuts, peas and raisins. Let is simmer for a minute or two.
- Add vegetable broth and the rice. Stir a little.
- Then stick the lid on top and let it simmer for about 15 minutes until the rice is done.
- Meanwhile get a bowl for the dressing.
- Grate in the garlic and lemon zest (make sure to wash the lemon well beforehand!).
- Add the lemon juice and vinegar.
- Add salt and pepper to taste.
- When the rice is done, you’re done. Add the dressing.