MINT AND OLIVE PILAF POTATOES

INGREDIENTS

  • 15 pc (50 g) Sliced black OLIVES FROM SPAIN
  • 300 ml Water
  • 30 ml Pure olive oil
  • 1 pc Onion (thinly sliced)
  • 1 pc Potato (peeled and cut dices)
  • 10 g Ginger (chopped)
  • 20 g Mint leaves (chopped)
  • 1 pc Green chili (chopped)
  • 15 g Cumin seeds (toasted and crushed coarsely)
  • Salt to taste

Preparation time:

40 Minutes

Level of difficulty:

Medium

Serves:

2 portions

PREPARATION

  1. Heat the oil in a large saucepan over medium-high heat and sauté the onion for about 5 to 7 minutes until brown.
  2. Add the potato, Spanish sliced black Olives, ginger, half the mint, and the green chili and cook, stir for about 2 minutes
  3. Add the rice and sauté for 3 minutes. Add the water and the salt. Bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan, and cook until the rice is done, 10 to 15 minutes.
  4. Remove from the heat and let the rice rest for about 5 minutes. Transfer to a serving platter, sprinkle the roasted cumin and the remaining mint leaves on top and serve.