Back to Blog

Ingredients

Sautéed Onions

• 2 yellow onions, finely chopped
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp cumin

Rice

• 2 cups rice, basmati preferred
• 2 tbsp salt

Butternut Squash

• 1 butternut squash, chopped into small cubes
• Salt

Mixing Everything

• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp salt

Optional condiments

• Nuts: almonds, walnuts, pistachios, pomegranate seeds
• sour vegan yoghurt
• torshi
• 1/6 tsp ground saffron dissolved in 1/4 cup boiling water (saffron water)

Cooking Instructions

1. Toss the cube butternut squash on a baking pan, sprinkle salt, and then bake for 15 minutes at 400 degrees.
2. Bring a large pot of water to a boil. Add 2 tbsp of salt and rice and cook for 6 minutes.
3. Drain the water from the rice
4. Saute onion with tumeric, paprika, cinnamon, and black pepper.
5. Boil water and then add saffron, cook until dissolved
6. In a large pot, add 3 tbsp of oil
7. Take 1/4 of the {rice, onions, squash}, add spices {cinnamon, cardamom, salt}, and then mix it together
8. Add mixing to the pot. Repeat this until ingredients are used up
9. Poke 5 holes into the mix with the back of a spoon. Pour 4 tbsp of oil evenly and then add saffron water.
10. Turn on high heat until steam is rising.
    
11. Then cover lid with wrapped teatowel and turn to heat to low for 45 minutes.
12. Optionally, garnish with roasted almonds, walnuts, pistachios, and/or pomegranate seeds. Optionally server with sour vegan yoghurt and torshi.