Raisins and currants bring a literal pop of sweetness and surprising texture to savory and sweet dishes alike, and there is evidence that they may also add a boost to human health. They are a great source of vitamins, minerals, and other healthy components like flavonoids, and resveratrol. They may help maintain healthy blood pressure, combat cancer, and control glucose levels in diabetes.
For a satisfying sweet and savory side dish, try this recipe for Basmati Pilaf. The recipe was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is the ultimate giving.”
– Jamie Oliver
Basmati Pilaf
Ismail Merchant’s Indian Cuisine, Ismail Merchant (1986)
Notes
This goes nicely with a spicy curry. You can add green cardamom and cumin seeds if desired.
Ingredients
- 1 cup basmati rice, picked over
- 2 Tbsp vegetable oil
- 1 medium onion, peeled and chopped
- 2-inch piece cinnamon stick
- 2 cloves
- 1 bay leaf, crumbled
- ½ cup cashew nuts, roasted
- ¼ cup seedless or golden raisins
- 1 teaspoon salt
Instructions
- Wash the rice in several changes of cold water until the water is clear. (Note: This removes excess starch in order to end up with individual grains of rice.) Then cover the rice with plenty more cold water and leave it to soak for 30 minutes. Let the rice drain through a sieve for about 30 minutes.
- Heat the vegetable oil in a large frying pan over medium-low heat and lightly cook the onion until it is soft. Add the drained rice, cinnamon, cloves, and bay leaf, and stir-fry the mixture for 2 minutes over medium heat. Add 2½ cups water to the pan with the salt. Cover tightly, turn the heat to low, and simmer for 20 minutes, adding the raisins and cashews during the last 5 or 10 minutes. The rice should be tender and fluffy; a little extra water can be added during cooking, if necessary, but it should all be absorbed when the rice is done.