Green rice (Zamarod pilaf). 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. Hii everyone, Here Im making Afghan Green Rice(Zamarod Berinj) In Farsi/Dari (Zamarod) means Emerald gold and Berinj means (Rice) for that reason the color.
Add the stock or water and a good sprinkling of salt and pepper and bring to a boil. recipes.
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.
You can cook Green rice (Zamarod pilaf) using 8 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Green rice (Zamarod pilaf)
- It's of rice, soaked in salted water for 1-2 hours before cooking.
- Prepare of large bunch of fresh spinach, washed, drained and chopped.
- It's of large onion.
- It's of diced beef or lamb meat and broth, Cooked.
- You need of cumin.
- You need of pepper.
- You need of Salt.
- Prepare of Olive oil.
Zamarud/ Palak rice is an Afghani pulao. It is healthy and flavourful rice dish. Spinach is very nutritious green. this is the perfect way to add some greens. With its mild heat and full flavors, this side pairs well with a variety of entrees, especially Southwest or Mexican specialties.
Green rice (Zamarod pilaf) instructions
- 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..
- Heat the oil in a pan and sauté spinach for 2-3 minutes. Remove it from the heat..
- Add salt, cumin powder and meat broth to the fried spinach (for the extra flavour) and blend the spinach mixture well in blender..
- 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..
- 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..
- 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..
- Serve the rice with herbs or fresh vegetables..
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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. Stir in watercress purée, and bring to simmer, stirring often. Zamarod pulao, translated to emerald pilaf, is a famous Afghan dish made with lamb or beef, rice, and spinach cooked in vegetable stock.