Manado-style Spicy Rice Pilaf

Ingredients

In this Manado-style adaptation of Shah pilaf, we incorporate the bold and spicy flavors of Manado cuisine. The original Iranian dish is known for its subtle and aromatic flavors, while the Manado version adds a fiery kick with the use of chili peppers and local spices. The addition of shallots and tomatoes also enhances the tanginess and freshness of the dish, giving it a unique twist. We alse have the original recipe for Shah pilaf, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 3 cups (710ml) water 3 cups (710ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

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 lemongrass, ginger, shallots, garlic, and chili peppers. Sauté until fragrant.
3. 3.
   Add the diced tomatoes and cook until they start to soften.
4. 4.
   Stir in the turmeric powder, salt, and black pepper.
5. 5.
   Add the rice to the pot and stir well to coat the grains with the spices.
6. 6.
   Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and remove the lemongrass stalk.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For an extra spicy kick, add more chili peppers or include a small amount of Manado-style chili paste.
• To enhance the flavors, you can add a squeeze of fresh lime juice before serving.
• If you prefer a milder version, remove the seeds from the chili peppers before slicing them.
• Make sure to fluff the rice gently with a fork to avoid breaking the grains.

Serving advice

Serve the Manado-style Spicy Rice Pilaf as a main dish accompanied by a fresh salad or pickles. It can also be served as a side dish alongside grilled fish or chicken.

Presentation advice

Garnish the Spicy Rice Pilaf with a sprinkle of fresh cilantro to add a pop of color. Serve it in a decorative bowl or on a platter to showcase the vibrant yellow color of the rice.