Afghan Yellow Rice
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- 2 tbsp coconut oil
- ¼ tsp saffron
- 1 ½ - 2 lbs tofu (soft/med/firm)
- 2½ c basmati rice
- 2 medium onions, chopped
- 2 large carrots
- 4 oz black seedless raisins
- 2 tsp cumin
1)Rinse and soak the rice for 1/2 hour.
2)Heat oil, sauté onions, remove onions and add tofu. Brown well and add 1 c water, salt and pepper. Bring to a boil, cover and simmer until tender. Remove tofu and put in a warm place. Grind the onions to a pulp, add them to the broth and stir well.
3)Meanwhile cut carrots into matchsticks. Heat oil in a new pan and add the carrots. Cook until lightly browned and tender (for tough carrots add a little water). Remove carrots and add the raisins, cook until they begin to swell. R
4)Boil 5 c water. Drain the rice and add to the boiling water. Parbroil for 3 min before draining. Put the rice in a large casserole dish and sprinkle with char masala and saffron. Pour ¾ c of the tofu juices over the rice and stir once. Place cooked tofu on one side and carrots and raisins on the other.
5)Cover place in a preheated oven at 300 F for 45 min.