Black-eyed pea pilaf (Sunny-side pulao) from Aarti Paarti: An American Kitchen with an Indian Soul (page 119) by Aarti Sequeira

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on July 29, 2020

    2.5 stars. I'm not a stranger to cooking rice. I cook all grain lengths and types - benefit of having a Thai partner. However, for new dishes I will follow the recipe instructions to a T. In this case this was a massive mistake. Soaking the rice for 30 minutes (I do less?) followed by frying it in the seasoned fat, then cooking gently on the stove top for 15 minutes yielded a rice that was overly wet and broke down too easily. This could be due to my own technical error, but I'm also not a stranger to other pilaf recipes or risotto, which uses a similar technique. I have high-quality spices, but the spices in the amounts given in the recipe are barely perceptible in the dish and didn't give the dish the lovely color I saw in the picture. Not a big fan of this and will not be making again.

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