This is another Ethiopian recipe I’m posting here in the blog. I’m totally in love with the cuisine. Just like Indian cuisine, Ethiopian cuisine is also popular for the spices and aromatic flavors. Recently, I’m trying to use some of the Ethiopian spices and formulate them into my recipes.
Who doesn’t like flavorful aromatic dishes? Right. So here I have for you an amazingly aromatic rice pilaf with the most gorgeous fruit that gives great texture and color to many dishes. I use pomegranate seeds a lot when in season and thought of incorporating them in a pilaf.
Spiced Butter is one of the building blocks of Ethiopian cuisine along with Berberi and other spices. I have added spiced butter in the pilaf and that’s what makes this recipe so aromatic. This is Ethiopian Clarified Butter, almost like Ghee (Clarified Butter) that we use in Indian Cusine, except it is made by adding some aromatic spices so it gives a nice flavor when added in the dishes.
The spiced butter is also known as nitir qibe, It gives cooking its beautiful layered signature flavors. No Ethiopian meal is complete without using nitir qibe. This butter is made by removing milk solids at high temperatures without actually burning the butter. The butter will solidify when chilled and will become liquid when at room temperature.
I have used Spiced Butter to fry rice for the crispy and crunchy texture. And also added while cooking the rice, for an aromatic flavor. This butter has such a nice aroma that you can smell it from another room too.
Pomegranate is such a beautiful and gorgeous fruit that when added to dishes, it not only gives nice color but also elevates the flavor of the dishes. So when in season, I do try to incorporate Pomegranate Seeds in the dishes. This time I made Ethiopian Pomegranate Rice Pilaf.
The secret of this dish is to cook part of the rice in spiced butter to make it crunchy & aromatic and then adding it to the remaining rice along with pomegranate seeds.
POMEGRANATE RICE INGREDIENTS
RICE: I have used white rice for the recipe but you can also use Jasmine Rice too. Before using rinse the rice really well so that water runs out clear and soak in water for at least 10-15 minutes. VERMICELLI: You can also use some vermicelli in the recipe for some crunch. You can make it a little crispy and then add them to rice. Or fry them with some oil and add them with rice for pressure cooking. nitir qibe: This is a spiced butter that is made by cooking butter with some spices like onion, cardamom, etc. This is like Indian Ghee with some extra spices. FLAVORING: nitir qibe (Ethiopian flavored butter) has all the spices you need in the recipe. But you want extra flavorful you can add some ginger & spices like berbere, etc. POMEGRANATE SEEDS: The main flavor comes from pomegranate seeds, So select the nice pomegranate and remove the seeds from it. Make sure to make the recipe when Pomegranate is in season. GARNISH: You can garnish with some chopped pistachios and parsley or cilantro to the recipe.
STPE-BY-STEP INSTRUCTIONS
CRISP RICE: First crisp the rice by adding ¼ cup of rice with spiced butter until they turn a nutty brown. ADD INGREDIENTS: Next clean the pot and add more oil. Then add onion, ginger to your multi-cooker, and saute until soft & tender. Then add rice, vermicelli, crisp rice, and water. PRESSURE COOK: Next close the lid and pressure cook and let the pressure release naturally (NPR). GARNISH: Next add Pomegranate Seeds and mix until combined. Lastly, garnish with some chopped Pistachios. ADJUST & SERVE: Lastly adjust the flavors (if needed) and serve.
VEG BIRYANI ETHIOPIAN LENTIL STEW MEXICAN STREET CORNS BRUSSEL SPROUTS GOCHUJANG HONEY GLAZED CARROTS
📖 RECIPE CARD
