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We hope you got benefit from reading it, now let’s go back to dill and fish pilaf recipe. You can cook dill and fish pilaf using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dill and fish pilaf:
- Provide 700 grams white fish fillet, cut to 3 cm squares
- Get 3 cups basmati rice
- Provide 4 table spoons dried dill leaves
- Get 1 teaspoon turmeric powder
- Prepare Half teaspoon cumin powder
- Take 1 teaspoon corriander powder
- Use One-third teaspoon crushed black pepper
- Provide 3 cm cinnamin stick
- Use 3 cm fresh ginger, grated
- Take Pinch saffron
- Prepare 1 large onion chopped
- Prepare 2 garlic cloves, finely chopped
- You need 2 bay leaves
- Prepare Butter
- Provide Canola oil
- Provide Salt
Instructions to make Dill and fish pilaf:
- Add 3 table spoon hot water to saffron in a cup and cover until needed.
- Clean and wash the rice until water clear. Add to rice cooker pot with 3 cups of water(less water we use compare to plain rice as mixing it with fish will soften rice grains). Add half of the turmeric and the cinnamon stick and dried dill and some canola oil. Let is stand for one hour.
- After one hours, heat the oil in the pan. Saute onion until translucent. Add garlic along ginger and saute few more seconds. Add bay leaves, half of turmeric, cumin and corriander powder.saute until you feel the aroma. Now add fish fillets. Gently stir and cover until fish cooked through with its own water about 15 minutes.
- When fish ready, turn on rice cooker. After about 15 minutes when rice absorbed the water, add fish and mix with rice. Close the lid and let it steam for one hour.
- Unplug the rice cooker. With spatula take the rice and put it in large plate topped with saffron water and melted butter.
This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon. Rinse slices under cold running water to remove salt, honey and dill. Pat salmon dry with a paper towel. This recipe came from an estate sale. Squeeze in the juice of half a lemon and scatter with the remaining almonds and most of the dill.
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