Exquisite Vegan Persian Brunch: Deliciously Herbal Shakarab Pulao with Fresh Mint Chutney

Allergens

N/A

Ingredients

• 1. 2 cups basmati rice 2. 4 cups water 3. 1 tablespoon vegetable oil 4. 1 small onion, finely chopped 5. 2 cloves garlic, minced 6. 1 teaspoon ground saffron 7. Salt and pepper, to taste 8. Fresh mint leaves, for garnish 9. 1 cup fresh mint leaves, chopped 10. 1 cup cilantro leaves, chopped 11. 2 tablespoons lemon juice 12. 1 tablespoon sugar

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring water to a boil. Add salt and the rinsed basmati rice. Cook on medium heat for 7 minutes or until the rice is almost cooked but still al dente. Drain the rice using a fine mesh strainer and set aside.
3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until golden brown and fragrant.
4. Stir in the ground saffron, followed by the par cooked rice. Mix well to combine all ingredients and season with salt and pepper to taste.
5. Cook for an additional 2 3 minutes to allow flavors to meld together.
6. To prepare the mint chutney, blend the chopped mint leaves, cilantro, lemon juice, and sugar in a blender until smooth. Adjust seasoning as needed.
7. Serve the Shakarab Pulao hot, garnished with fresh mint leaves. Accompany with the mint chutney on the side for dipping or drizzling over the rice dish.

Chef’s Insight

1. To achieve the perfect texture, do not overcook the rice during the initial boiling process. It should be al dente before draining. 2. Use a light hand when seasoning the rice to avoid overpowering the delicate herbal flavors of the dish.

Notes

1. Be sure to use high-quality saffron for the best flavor and color results.