@nomante.potante: Ingredients: 1 block smoked tofu, sliced as thin as possible (almost translucent)   4 small onions, thinly sliced   300g carrots, sliced   1 tbsp tomato paste   1 tbsp ketchup   2 tsp whole cumin   3/4 tsp cardamom   1/4 tsp cloves   2 tsp paprika   2 bay leaves  3.5 cups rice   1 whole head of garlic, cut in half horizontally   1l stock   Optional:  1 can of beans (e.g., kidney beans or chickpeas), drained and rinsed Fresh parsley Method: 1. Heat oil in a pan over medium heat. Fry the smoked tofu slices until crispy and golden. They may break into smaller pieces, which is fine. Remove and set aside.   2. In the same pan, add the sliced onions and carrots. Cook over medium heat, stirring occasionally, until the onions are golden and the carrots are almost caramelized (soft and slightly browned). 3. Add the tomato paste and ketchup to the pan. Stir well to combine. Add the cumin, cardamom, cloves, paprika, bay leaves, and salt. Stir and cook for 1-2 minutes. 4. Add the rice to the pan and stir to coat it with the spice mixture. Add the crispy tofu slices back into the pan and mix gently. 5. Place both garlic head pieces on top of the rice. Push it down slightly so it’s nestled into the rice. Pour in the stock, ensuring the rice is fully submerged. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.   6. Once the pilau is cooked, remove the garlic halves. Squeeze out the softened garlic cloves, chop them finely, and stir them back into the pilau.   7. If using beans, add them now and stir to combine.

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Sunday 23 March 2025 21:41:22 GMT