Qatari-style Rice and Beans

Ingredients

In this adaptation of Diri ak pwa to Qatari cuisine, we incorporate saffron-infused rice, which is a popular ingredient in Qatari dishes. Additionally, we use traditional Qatari spices to flavor the beans, giving them a unique Qatari twist. We alse have the original recipe for Diri ak pwa, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1 can (400g) red kidney beans, drained and rinsed 1 can (400g) red kidney beans, drained and rinsed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 9g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the soaked and drained rice to the pot and stir well to coat the grains with the onion and garlic mixture.
5. 5.
   Pour in the saffron water and 4 cups of water. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, prepare the spiced beans. In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the ground cumin, ground coriander, ground turmeric, and ground cinnamon. Stir for a minute until fragrant.
7. 7.
   Add the drained and rinsed kidney beans to the pan and mix well to coat them with the spices. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through.
8. 8.
   Serve the saffron-infused rice alongside the spiced beans. Garnish with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in warm water before using them in the recipe.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Red kidney beans — If using canned beans, make sure to drain and rinse them well to remove any excess salt or preservatives.

Tips & Tricks

• For an extra burst of flavor, add a pinch of ground cardamom to the rice while cooking.
• Serve the dish with a side of yogurt or a fresh salad for a refreshing contrast.
• If you prefer a spicier version, add a chopped chili pepper to the spiced beans.
• Experiment with different types of beans, such as black beans or chickpeas, for a variation in flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water to prevent drying.

Serving advice

Serve the Qatari-style Rice and Beans as a main course, accompanied by a side of yogurt or a fresh salad. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

To elevate the presentation of this dish, mold the saffron-infused rice into a small bowl or cup before serving. Invert the bowl onto the plate to create a beautiful rice mound. Place the spiced beans alongside the rice and garnish with a sprig of fresh cilantro.