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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain. | 2. Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil. | 3. Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. | 4. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. | 5. Transfer the pilaf to a serving dish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	1 1/2	1/2		-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
black mustard seed	1 1/4	1/4		-	-	-	-
yellow onion	1/2	cup	diced	32.0	7.472	0.88	0.08
cardamom pod	6			-	-	-	-
clove	4			23.016	5.5045	0.5015	1.092
cinnamon	1			-	-	-	-
water	2 1/4	cups		0.0	0.0	0.0	0.0
kosher salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
green pea	3/4	cup	frozen	88.0875	15.7144	5.8942	0.435

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.