This pilaf comes from the Middle Eastern region of Jordan and is considered their national dish. It’s normally cooked in jameed (a yogurt sauce) with minimal use of spices. This is a version I came across online long back (I’d like to credit the blogger, but sadly I’m unable to find it — glad I had jotted down the recipe though), adapted a bit to our liking. The taste isn’t very far from Indian cooking. Served with a garlicky yogurt sauce, it’s true comfort food. The non-vegetarian version mostly uses lamb — my version of mansaf pulav is tweaked to a slightly Indian taste 😊
Rice
2 cups basmati rice, washed and soaked for an hour. Cook the rice as usual, adding 1 stick cinnamon, ½ tsp turmeric powder, ½ tsp cinnamon powder, and 2 tsp salt.
The vegetable layer
- Heat 2 tbsp oil, add 2 finely chopped onions, and sauté till pale gold.
- Add the purée of 2 blanched tomatoes.
- Add ¼ cup soya granules (boiled, and sautéed in a little oil).
- Add 1 chopped green paprika.
- Add 1 brinjal cut into small cubes (soaked in slightly salted water, squeezed, and sautéed lightly in a little oil).
- Add ½ cup sliced mushrooms. Mix everything well, add a little water, and cook till a thick gravy is left.
- Add 1 tsp black pepper powder or red chilli powder, and 2 tsp of Baharat spice (recipe below). Salt to taste. When done, keep aside.
Garlic laban moutbouk (yogurt sauce)
Whisk 1 cup of thick yogurt with 1 tsp cornflour and 1 tsp besan (adding these will prevent curdling).
- Heat 2 tsp oil and add 1 heaped tbsp of finely chopped garlic. Sauté till pale golden.
- Add the whisked yogurt and heat on low till you see bubbles appearing.
- Shut the flame and season with salt.
To assemble
Heap the rice on a platter and top with the vegetables. Drizzle some laban moutbouk on top and garnish with roasted almonds, pumpkin and sunflower seeds. Sprinkle some of the Baharat powder on top.
Baharat spice
Mix ½ tsp each of: cinnamon powder, cumin powder, coriander powder, clove powder, nutmeg powder, black pepper powder, and ginger powder.