Steps to Make Award-winning Green rice (Zamarod pilaf)

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, green rice (zamarod pilaf). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Zamarod pulao, or some call it, green rice, spinach rice, palak pulao, is a very aromatic and healthy, afghani dish. But are made differently in some. You need day-old rice to make this vibrant, springy pilaf recipe, but it's worth planning ahead. The precooked rice gets super crisp before it's tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins.

Green rice (Zamarod pilaf) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Green rice (Zamarod pilaf) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have green rice (zamarod pilaf) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Green rice (Zamarod pilaf):

1. Get 3 cups rice, soaked in salted water for 1-2 hours before cooking
2. Get 1 large bunch of fresh spinach, washed, drained and chopped
3. Get 1 large onion
4. Get 300 g diced beef or lamb meat and broth, Cooked
5. Prepare 1 tsp cumin
6. Take Pinch pepper
7. Prepare to taste Salt
8. Prepare Olive oil

Stir in the rice, garlic and the cilantro mixture. Rice and orzo pasta merge with the flavors of onion and garlic to create this versatile side dish. The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it.

Steps to make Green rice (Zamarod pilaf):

1. Wash the rice and soak in the salted water for 1-2 hours before cooking time. - In a pot with meat, add chopped onion, season with pepper. Pour water into the pot and cook it until tender. Keep meat broth for mixing with spinach.
2. Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat.
3. Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender.
4. Use a sieve and strain it in order to separate juice from leaves. Now we have puree and filtered spinach juice as a colouring agent for our rice.
5. Now for cooking rice, bring the water to a boil in a pot. Drain the salted water of rice and pour the rice into the boiled water. Allow to cook for 10 minutes. Remove from the heat. Use a colander and drain the rice.
6. Turn the rice back into the pot. Add spinach juice to the rice and mix it well. There is no necessity to use all of the spinach juice. Just add enough to give good green colour to the rice. Place the cooked meat among the rice. Cover the pot with a lid and allow to steam for 20 minutes.
7. Serve the rice with herbs or fresh vegetables.

The taste/texture was similar to Rice-a-Roni, but so much better, without that packaged taste. I topped it with chopped chives for a little more color, and everyone loved it. A beautifully fragrant Rice Pilaf with pistachios, almonds and dried fruit. Perfect for your holiday feasting table or a side for a Middle Eastern meal! This Rice Pilaf recipe is a terrific side dish for Thanksgiving or Christmas with the festive spicing, dried fruit and nuts.

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