Sarimsokli Palov

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and sauté for another minute until fragrant.
4. 4.
   Add the julienned carrots and diced bell peppers to the pot. Cook for 5 minutes, until slightly softened.
5. 5.
   Stir in the ground cumin, ground coriander, and ground turmeric. Cook for an additional minute to toast the spices.
6. 6.
   Add the rice to the pot and stir well to coat it with the spices and vegetables.
7. 7.
   Pour in the vegetable broth and season with salt and freshly ground black pepper.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fresh dill and parsley before serving.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Bell peppers — Use a mix of red and green bell peppers for a vibrant and colorful presentation.
• Fresh herbs — Chop the fresh dill and parsley just before garnishing to preserve their flavors.

Tips & Tricks

• For added flavor, you can toast the rice in the pot before adding the spices and vegetables.
• Customize the dish by adding your favorite vegetables, such as peas or corn.
• Serve the palov with a dollop of yogurt on the side for a creamy and tangy contrast.
• Leftover palov can be transformed into delicious stuffed bell peppers by filling them with the rice mixture and baking until tender.
• Experiment with different herbs and spices to create your own unique variation of Sarimsokli Palov.

Serving advice

Serve Sarimsokli Palov as a main course accompanied by a fresh salad or yogurt on the side. It can also be served as a side dish alongside grilled meats or kebabs.

Presentation advice

Fluff the rice with a fork before serving to showcase the individual grains. Garnish with a generous amount of fresh dill and parsley for a vibrant and appetizing presentation.