This pilaf can make a great meal on its own with just some plain yogurt on the side, and also tastes great the next day. This pilaf is very good for stimulating digestion.
makes 6 servings | 30 minutes + soak time
1 cup basmati rice
1 large or 2 medium bulbs fennel
2-3 Tbsp olive oil
1 tsp cumin seeds
2 Tbsp unpeeled, grated ginger
1 tsp turmeric
1 tsp black pepper
2 tsp salt
2 cinnamon sticks
1 cup green peas or chopped sugar snap peas
Rinse the rice 2-3 times and soak for 1-2 hours. Drain.
Slice the fennel bulbs thinly and separate the fronds (light green tips), chop and set aside.
In a stockpot, heat the oil and when just shy of smoking add the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly transluscent.
Add the drained rice, ginger, turmeric, black pepper, salt, cinnamon sticks and 2 cups of water. Bring the entire mixture to a boil.
Turn the heat to low, cover and cook for 8-10 minutes. Turn the heat off and fold in the green peas and the fennel fronds. Let the pilaf rest for 5-7 minutes prior to serving.