Anatolian Fig & Walnut Pilaf
Anatolian Fig & Walnut Pilaf is a hearty vegetarian meal that comes together in under an hour. It's got that nice mix of sweet and savory.
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 2 tablespoons olive oil
- 1 medium onion
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cinnamon powder
- 0.25 teaspoon ground cloves
- 8 dried figs
- 0.5 cup walnuts
- 0.25 cup fresh parsley
- 0.25 cup fresh mint leaves
- 1.5 teaspoons salt
Instructions
- Wash 1.5 cups basmati rice thoroughly under running water until the water runs clear. Soak the washed rice in 3 cups of fresh water for at least 30 minutes, then drain.
- Chop 8 dried figs into small, bite-sized pieces and roughly chop 0.5 cup walnuts. Finely chop 1 medium onion. Roughly chop 0.25 cup fresh parsley and 0.25 cup fresh mint leaves.
- Heat 2 tablespoons olive oil in a medium-sized pot or Dutch oven over medium heat. Add 1 medium chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add 1 teaspoon cumin seeds to the pot and sauté for 30 seconds until fragrant. Stir in 0.5 teaspoon turmeric powder, 0.5 teaspoon cinnamon powder, and 0.25 teaspoon ground cloves, and cook for another minute.
- Add the drained basmati rice to the pot and gently stir for 1-2 minutes to coat the rice with the spices and oil.
- Pour in 3 cups fresh water and add 1.5 teaspoons salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked.
- Once the rice is cooked, turn off the heat. Gently stir in the chopped 8 dried figs and 0.5 cup walnuts. Cover the pot again and let it rest for 5 minutes.
- Fluff the pilaf gently with a fork. Transfer to a serving bowl and garnish with 0.25 cup fresh chopped parsley and 0.25 cup fresh chopped mint leaves.