By Setareh Kiumarsi
Ingredients:
2 medium onions
3 medium carrots
3 bunches of spring onions
1 cup rice
3 tablespoons barberries
3 tablespoons pumpkin seeds
Juice of half a lemon
Spices: saffron, turmeric, coriander seeds, salt
Instructions:
First, soak the rice with some salt.
Finely chop the onions.
In a skillet, pour a little olive oil and add saffron, turmeric, and coriander seeds. Once the oil and spices are heated, add the onions. Lower the heat and cover the skillet to allow the onions to sauté until golden.
Julienne the carrots and add them to the sautéed onions. Sprinkle turmeric, coriander seeds, and salt over the carrots. Let the carrots and onions sauté together for a few minutes. Then add the chopped spring onions.
Sprinkle a small amount of turmeric and coriander seeds over the spring onions and sauté briefly. Wash the barberries and add them to the skillet, then add the pumpkin seeds.
Add the lemon juice and season with salt. Make sure the mixture is slightly salted since it will be mixed with rice. Pour a little water into the skillet with a pinch of saffron and let the water evaporate completely, as excess liquid will make the rice mushy. Taste the mixture and adjust salt and tartness if needed.
Make sure the rice has been soaked for at least an hour with salt. After soaking, drain the water and pour boiling water over the rice—just enough to cover it by about a finger’s width. Boil the rice and optionally add a splash of apple cider vinegar and rosewater to help the rice cook well and enhance flavor. Cook the rice until semi-cooked, then drain.
Mix the drained rice with the sautéed vegetables. Pour a little olive oil into the bottom of a pot, add the rice mixture, and let it steam until fully cooked.
This vegetarian carrot rice can be served on its own or alongside other vegetable dishes. Enjoy!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
