Vegan Persian Style Beryani (Rice and Vegetable Pilaf)

This vegan Persian style Beryani is an easy one-serving meal that can be prepared in just 25 minutes! It’s made with fragrant basmati rice, flavorful vegetables, aromatic spices, and olive oil for a delicious meal that’s full of nutrition!

Cooking Equipment:

Saucepan with lid

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Beryani, Rice, Vegetable Pilaf

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1/2 cup basmati rice

1/4 cup diced carrots

1/4 cup diced potatoes

1/4 cup peas

2 tablespoons olive oil

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon turmeric powder

Salt to taste

Cooking Instructions:

Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 10 minutes and then drain.

Heat the olive oil in a pan over medium heat. Add the diced carrots, potatoes, and peas to the pan and sauté for 5 minutes or until they are lightly browned.

Add the cumin powder, coriander powder, turmeric powder, and salt to the pan and mix well.

Add the drained basmati rice to the pan and mix everything together until it is evenly combined.

Add 2 cups of water to the pan and bring it to a boil over high heat. Once boiling, reduce heat to low and cover with a lid. Simmer for 15 minutes or until all of the liquid has been absorbed by the rice.

Remove from heat and fluff with a fork before serving hot!

Nutrition:

Calories – 400 kcal; Fat – 10 g; Carbohydrates – 60 g; Protein – 8 g; Fiber – 5 g; Sodium – 250 mg

Rating:

Did You Know?

Persian cuisine also features a range of kebabs, such as koobideh (ground meat kebab) and joojeh kebab (chicken kebab).