BM# 44: A-Z Cooking Series — Around the World in 30 days
Country: Y for Yemen
Dish: Yemeni Carrot Rice
Today we are going to Yemen, an Arab country in Southwest Asia. We are only a day way from our final destination tomorrow and I can’t believe how fast the month passed.
The first dish I made for Yemen was a colossal failure — the first and last failure in my entire A-Z International series. I was quite upset since I planned to make it at the very end and didn’t have enough time to remake it. So I picked a very quick and simple (no-fail) recipe for Yemeni Carrot rice from the blog Queen of Sheba. This is an awesome Yemeni food blog that has a ton of authentic Yemeni recipes.
The Carrot rice recipe I picked was, as I said, very simple to make and it is a one-pot dish that makes it even more perfect for a week night meal. I was worried with just 1 green chili and some pepper the rice would taste sweet, but the addition of whole spices made the dish have a nice spicy kick to it. Rice turned beautiful yellow after mixing it with carrots — almost like turmeric was added to the dish.
Recipe adapted from here:
[wpurp-searchable-recipe]Carrot RiceBasmati Rice – soaked for at least 10 minutes, Carrot – medium, grated, Onion – small, chopped, Green Pepper – small, chopped, Garlic – minced, Green Chili – slit, Cloves, Cardamom, Cinnamon Stick, Salt & Pepper, Heat 2tbsp oil in a saute pan; add onions and green peppers, cook till the onions are trnaslucent and peppers are tender.; Add the garlic and cook for 1~2 minutes.; Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 8~10 or until the carrots are tender. Season with salt and pepper.; Add the rice and 2 cups of water; bring the mixture to a boil. Then cover and cook till all water is absorbed and rice is cooked through. Serve hot!!; [/wpurp-searchable-recipe]
Ingredients
- 2 tbsp Oil
- 1 Small Onion, chopped
- 1 Small Green Pepper, chopped
- 2 Garlic cloves, minced
- 1 Green Chili, slit
- 2 Medium Carrots, grated
- 2 Cloves
- 2 Cardamom
- 1" Cinnamon Stick
- 1½ cups Basmati Rice – soaked for at least 10 minutes
- 2¾ cups Water
- To taste Salt & Pepper
Instructions
- Heat oil in a saute pan; add onions and green peppers, cook till the onions are translucent and peppers are tender.
- Add the garlic and cook for 1~2 minutes.
- Next add green chili, carrot, clove, cardamom and cinnamon stick. Mix well and cook for 8~10 or until the carrots are tender. Season with salt and pepper.
- Add the rice and 2 cups of water; bring the mixture to a boil. Then cover and cook till all water is absorbed and rice is cooked through. Serve hot!!
Usha Rao
It is similar to bagara, vegetable pulao but with grated carrot. It is amazing how the carrots gave that yellowish color to rice.
Priya Suresh
Looks like we all landed to Queen of Sheeba’s page, carrot rice looks fabulous and delicious one pot meal.
vaishali sabnani
Pavani the black pepper takes care of the flavor ..the rice looks delicious. .like the green peppers they give such a nice aroma to the dish.
Varadas Kitchen
Lots of flavor and beautiful yellow color. Dish may be simple but looks lovely. As usual great pictures.
The Pumpkin Farm
they have so much of indian influence yet they are peculiar in their own way..beautiful bowl of rice
Suma Gandlur
Simple, flavorful rice. Sorry that your first dish failed. 🙁
Archana Potdar
Simple and delicious. Sorry your first one failed.
Sreevalli E
Colorful, flavorful & inviting rice dish..
Manjula Bharath
very aromatic carrot rice there , fabulous choice for Y 🙂
Global Tastes & Travels Inc.
spices must really add awesome flavor to this simple dish
Global Tastes & Travels Inc.
spices must really add awesome flavor to this simple dish
Sapana Behl
So flavorful and tempting carrot rice. Guess we all ended up to Sheeba’s site for the recipes.