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Dar es Salaam Pilau®
The word pilau comes from the Persian word pilav or pilaw, which is also the origin of pilaf, as in "rice pilaf". The pilav rice cooking technique is found throughout the Middle East and West Asia (i.e., Turkey, India, Pakistan). It has been spread across Africa by the Arabs, and was brought by enslaved Africans to the Americas. Here is the Swahili way to make this omnipresent rice dish |
INGREDIENTS
one-half teaspoon cumin seeds
one-half teaspoon whole black peppercorns
one cinnamon stick (or a few pinches ground cinnamon)
a few cardamom pods (or a few pinches ground cardamom)
oil for frying
Cloves and Garlic
two teaspoons fresh ginger
three cups of rice (uncooked)
two to four onions, chopped
two to four tomatoes, chopped (or canned tomatoes)
two to four potatoes, peeled and cut into quarters |
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PREPARATION
Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a tea bag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)
Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.
Heat oil in deep pot. Fry onions until clear. Stir. Add garlic and ginger. Continue stirring and frying until the flavors have
mixed -- it should develop a nice aroma.
Add the rice and stir it thoroughly to coat each grain of rice with the oil. Add the spices and water. Stir. Wait five minutes. Add the tomatoes. Cover and simmer for a few minutes. Stir occasionally.
Check every few minutes to see if more water is needed and add water as necessary. Stir as liquid is added. After ten minutes add the potatoes (and/or the optional apples or raisins) and onions. Keep covered, keep checking, add water if bottom of pot is dry. Continue cooking over low heat for ten more minutes.
SERVE Remove pot from stove, keep covered. Place entire pot in warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot. |
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