Ingredients
Directions
Step 1
Soak basmati rice in water and set aside.
Step 2
Heat oil in a saucepan and sauté onions and garlic until softened and caramelized.
Step 3
Now add your peeled and cubed potatoes (I cut each potato into 4 pieces).
Step 4
Sauté the potatoes for two to three minutes then add the tomato paste.
Step 5
Give it a good mix then add the Ziyad Liyye Seasoning packet along with all the spices.
Step 6
Mix and incorporate all the spices really well, into the potatoes.
Step 7
Then add 1/2 cup of water.
Step 8
Mix and cover allowing the potatoes to tenderize on medium to low heat for about 10 mins.
Step 9
After 10 minutes, check the potatoes to see if they are almost cooked. You want a bite to the potatoes because they will cook further with the rice.
Step 10
After 10 minutes, check the potatoes to see if they are almost cooked. You want a bite to the potatoes because they will cook further with the rice.
Step 11
Drain your rice that was soaking, rinse it and drain again and add it to the pot, along with your frozen peas.
Step 12
Mix then add 1.5 cups more water. Remember the Ziyad Liyye Seasoning will flavor the water and turn it similar to stock.
Step 13
Turn the heat to medium/high and bring the entire mixture to a rapid boil then reduce heat to low, cover and allow the rice to cook like normal for 10 to 12 mins or until rice is cooked. Fluff with a fork and enjoy!
Recipe by: BlendOfSpice
Pumpkin Bulgur Kibbeh with Swiss Chard and Chickpea Filling
80 min Servings: 8
