Mint and olive pilaf with potatoes

recipes-olives from spain
  • 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
2 portions
Level of difficulty:
  • Heat the oil in a large saucepan over medium-high heat and sauté the onion for about 5 to 7 minutes until brown.
  • Add the potato, Spanish sliced black Olives, ginger, half the mint, and the green chili and cook, stir for about 2 minutes
  • 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.
  • 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.