Pilaf with Zucchini and Nuts

Ingredients

• Basmati rice 10 oz
• Vegetable Oil 0 fl oz
• Onion 2 heads
• Black Cumin (Cumin) 2 spoons
• Garlic 2 cloves
• Almond 0 oz
• Ginger 0 oz
• Young zucchini 2 pieces
• Tomatoes 2 pieces
• Cinnamon 1 piece
• Cardamom 2 pieces
• Citrus Zest Mix to taste
• Chicken Broth 30 fl oz
• Fresh Mint to taste
• Parsley to taste
• Armenian Lavash to taste
• Natural Yogurt to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Add the rice to cold water and stir it well with a spoon until the water becomes cloudy. Drain the water, then add fresh water and continue rinsing the rice in this manner until the water runs clear. After that, drain the water thoroughly and let the rice sit in a sieve to allow all the excess water to drain off.

Step 2

Slice the zucchini into thin rounds; if the skin is tender, you can leave it on.

Step 3

Slice the onion into thin half-rings.

Step 4

Chop the nuts coarsely.

Step 5

Remove the cores from the tomatoes and dice the flesh.

Step 6

Peel the ginger and slice it into thin strips.

Step 7

Chop the garlic.

Step 8

In a large saucepan, melt the butter over medium heat. Add the onion, season with salt, and cook for 20 minutes, stirring regularly. It should not fry, but rather simmer and caramelize. Set aside a third of the cooked onion in a separate bowl.

Step 9

Add the crushed cumin seeds to the onions and continue cooking for another minute, until the cumin is fragrant.

Step 10

Add the zucchini, garlic, and ginger to the onions. Continue cooking over medium heat for another 5 minutes, until the zucchini starts to become tender.

Step 11

Add the tomatoes, 2 strips of lemon zest, the nuts, a halved cinnamon stick, and cardamom. Cook for another 2 minutes, stirring.

Step 12

Add the rice and stir well to coat each grain with oil. Pour in the broth, add salt and pepper, bring to a boil, and then reduce the heat to low.

Step 13

Cover the pot with foil and then with a lid. Cook the pilaf in this way for another 15 minutes on low heat. The broth should be completely absorbed; if not, cook the pilaf a little longer. Then remove the pilaf from the heat and let it steam under the foil and lid for another 10 minutes.

Step 14

Add the finely chopped parsley and mint, and fluff the rice with a fork, being careful not to break the grains. Transfer the pilaf to a serving dish and top it with the reserved onions. Serve with flatbread and yogurt.