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Apple Pulav (Pilaf)
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Posted by:jrt
Pulav (pilaf) is a favorite around the world. This version, originating in India, includes apples to make it ideal for Rosh Hashana. For more information, visit www.jewsofindia.org.
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Ingredients
250 grams Basmati (long grain) rice
3 tablespoons margarine
350 grams sugar
2 cinnamon sticks
5-7 cloves
4-5 cardamoms
2 dried bay leaves
25 grams cashews, washed and broken into pieces
10 grams almonds, soaked, skinned, and cut
50 grams golden raisins, washed
1 pinch saffron strands, soaked in ¼ cup water
3 apples
¼ teaspoon salt
Directions
- Wash and drain the rice in a pot 2 to 3 hours before cooking.
- Heat a non-stick pan over medium heat and add the margarine.
- Add cloves, cinnamon, cardamom and bay leaves.
- When spices begin to brown (slightly), add the washed rice and stir for 2-3 minutes.
- Add cashews, almonds, raisins, salt and mix gently.
- Add water (about twice the quantity of rice) and cook until the rice is ready.
- When the rice is slightly cool, remove and spread it on to a big flat dish.
- Peel and core the apples and slice into 8 pieces each.
- Add 3 cups of water to a pan and add the apple pieces. Cover tightly and steam for about 5 minutes, then drain and set aside.
- In a large non-stick pot, add the sugar and 3 cups of water, and heat over medium, stirring until the sugar is dissolved and the mixture is sticky.
- Add saffron and apple pieces. Mix and remove the apple pieces after about a minute, when they start looking glazed. The sugar mixture should still be left in the big pot.
- Add rice from the plate into the sticky sugar solution and stir slightly. Rice will look as if it has extra water but it will be absorbed as it cools.
- Add the cooked apple pieces to the rice while still warm and serve with a spicy potato and peas vegetable or a meat curry.
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