Elegant Vegan Pakistani Feast: Spiced Vegetable Pilaf & Tangy Mango-Cucumber Salad

Allergens

None, but the recipe can easily be made gluten-free by using a vegetable broth base.

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup green peas, fresh or frozen
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15 20 minutes or until tender and cooked through. Fluff with a fork and set aside. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Stir in cauliflower, carrots, and green peas, cooking for about 5 minutes or until slightly tender. Add ground cumin, coriander, paprika, salt, and pepper to taste. Cook for an additional 2 minutes to let the flavors meld together. Gently fold in the cooked basmati rice, ensuring all ingredients are evenly distributed. Cover and simmer on low heat for an additional 5 7 minutes. Remove from heat and allow to rest for 5 minutes before serving. Arrange the spiced vegetable pilaf on a platter, garnishing with fresh cilantro leaves. Serve alongside the tangy mango cucumber salad.

Chef’s Insight

To enhance the aroma of the spices, toast them briefly in a dry pan before adding to the recipe.

Notes

Adjust the seasoning to your preference for a more personalized meal.