Stuffed Pilaf with Pastrami, California Walnut & Currants
Prepared by: Cenk Burçin Kamburoğlu @evdepisir
Servings: 4 people – Total 2,160 kcal
1 Serving: 540 kcal
Total Cooking Time: 20–27 minutes
Ingredients
- 380 g California Calrose rice
- 45–60 g olive oil
- 6–7 slices beef pastrami
- 110 g (1 medium) onion
- 30 g dried currants
- 100 g coarsely crushed California walnut
- 600 ml hot water
- Spices (Salt, Cinnamon, Allspice) to taste
- A pinch of parsley for the top
Preparation
- Wash and drain the California Calrose rice.
- Lightly fry the pastrami in olive oil over medium heat for 1–2 minutes.
- Remove the pastrami to a separate bowl. In the same oil, sauté the onions for 4–5 minutes until they turn pink.
- Add the California walnut and continue sautéing for another 1–2 minutes (the walnut's oil should be released, but do not burn them).
- Add the currants and the California Calrose rice, then sauté for 2–3 minutes.
- Add the spices, hot water, and pastrami. Cook with the lid closed on low heat for 12–15 minutes until the water is absorbed.
- After removing from the heat, let it brew for 10 minutes, then serve garnished with parsley.