Are you carroted out?
Here's something to do that is only worth doing with tasty, decent sized carrots. I make it to serve with middle-eastern meals. It goes really well with spicy braised lamb or beans or grilled things.
Turkistan pilavi (adapted from Tess Mallos "The Complete Middle East Cookbook")
2 cups long grain rice (I use Basmati)
1/4 cup butter
2 cups of grated carrot
1/2 tsp whole black pepper corns
3 cups of water or light stock of your preference ( I use water so I can taste the carrots more)
Wash rice until water runs clear then drain well.
Heat butter in a heavy pan, add grated carrot and peppercorns and fry over medium heat for 3 minutes, stirring often.
Add rice and fry for further 2 minutes, stirring constantly.
Pour in stock and add salt to taste. Stir until boiling then reduce heat to low. Cover with lid and cook over low heat for 25-30 minutes. Remove from the heat and place a cloth under the lid and leave for 10 minutes before serving.
Photo from the (30 year old) cook book.
Check out the serving style!
