A fragrant, colorful rice dish with roots in Indian and Persian cooking. This version brings together crunchy nuts, sweet raisins and aromatic spices with basmati rice, complemented by a refreshing coconut dip — a nourishing and visually striking lunch or dinner.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Turmeric, curry and mustard seeds warm and support the digestive fire; the coconut dip cools.
Ingredients
- Basmati rice (uncooked) – 700 g
- Fat (coconut and olive oil combined) – 180 g
- Mustard seeds – 1 ½ tsp
- Turmeric – 2 ½ tsp
- Curry powder – 4 ½ tsp
- Salt – 1 ½ tsp
- Frozen peas – 400 g
- Green bell pepper (cut into strips) – 200 g
- Cashews – 200 g
- Pumpkin seeds – 150 g
- Raisins – 150 g
- Peanuts – 100 g
Coconut dip
- Coconut yogurt – 200 ml
- Lime juice – 1 tbsp
- Ground caraway – ½ tsp
- Salt – to taste
- Chopped mint or cilantro
Method
Preparing the rice
- In a large pot, heat part of the fat and add the rinsed and drained basmati rice. Toast over low heat for 3–5 minutes, until fragrant.
- Pour in water (at a ratio of about 1:1.75), add salt and stir. Cover with a lid and cook for 12–15 minutes over low heat.
- Let it finish off the heat for another 10 minutes, then fluff the rice with a fork and let it cool completely.
Toasting the spices, nuts and vegetables
- Heat the remaining fat in a pan. Add the mustard seeds and let them pop, then add the turmeric and curry powder and stir briefly.
- Add the cashews, peanuts, pumpkin seeds and raisins to the fragrant fat. Toast for about 5–7 minutes, until the nuts take on a little color and the raisins start to puff.
- Add the bell pepper and sauté briefly so it stays fresh and crunchy. Finally, add the peas and heat through for another minute.
Combining
- Fold the mixture from the pan into the cooled rice and stir gently so the ingredients are evenly distributed.
Coconut dip
- Mix all the dip ingredients together and let it rest for at least 15 minutes.
Serving
Serve in bowls or on plates with a dollop of coconut dip, fresh herbs or a lime wedge for seasoning. You can garnish with toasted seeds or cilantro leaves.
Key ingredients
- Basmati rice
- Aromatic long-grain rice with a lower GI; a light side.
- Cashews
- Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.
- Turmeric
- Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Pumpkin
- Sweet, gentle and easy to digest; beta-carotene and potassium.
- Peas
- Plant protein, fibre and vitamin C; fresh and sweet.
Why it’s good for the body
- Basmati rice is easy to digest, with a lower glycemic index than other kinds of rice.
- Turmeric, curry and mustard seeds are powerful antioxidants and support digestion, the liver and immunity.
- Nuts and seeds are rich in healthy fats, protein and minerals (zinc, magnesium).
- Bell peppers and peas provide vitamins C and K and fiber.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The recipe is naturally gluten-free.
- It tastes great both warm and cold – ideal for packing for work or as part of a picnic.