This is my interpretation of that wonderful Central Asian dish called pilaf. This particular recipe is one I created and cooked for one of my medieval reenactment groups (yes, I play with the SCA on a casual basis).

Dragon's Mushroom, Raisin and Pomegranate Pilaf

• 1.5 ounce dried porcini mushrooms or dried wild mushroom or dried morels
• 2 cups hot water
• 4 tbsp. vegetable oil
• 1 medium onion (white, yellow, red, your choice), diced
• 1 cup golden raisins
• 1/2 tbsp. coriander seed, toasted and ground
• 4 cups long grain rice (basmati or jasmine preferred)
• 4 cups chicken stock
• 1 stick true cinnamon, broken into large pieces (See NOTE below)
• 1/2 tsp.saffron threads
• seeds from 2 pomegranates
• 1 ounce italian parsley, chopped coarsely
• salt to taste
• freshly ground black pepper to taste

This works great outdoors in a big cast iron Dutch oven but may also be prepared at home in a casserole dish in the oven. If using the oven indoors, preheat to 300 degrees F

Soak the dried mushrooms in the hot water for at least 20 minutes to an hour. Remove the mushrooms and chop fine, reserve the soaking water. In a large cast iron Dutch oven or a flameproof covered glass or ceramic casserole, heat the oil on high heat until it just begins to smoke. Add the onion and mushrooms, stir well and cook over high heat until the onions begin to soften and brown around the edges. Add the raisins and stir to combine, let cook about 2-3 minutes while stirring, add the rice and coriander cook another 2-3 minutes while stirring.

Add the chicken broth, the mushroom soaking water, the cinnamon and the saffron. Season with salt and pepper to taste (go easy on the salt, it should taste undersalted at this point). Stir well and cover tightly. If the lid to your pot or casserole does not fit tightly, you can use aluminum foil or a cotton towel to form a better seal on the lid.

Place in the oven or if cooking outdoors, use roughly 6-8 coals underneath and 5 or 6 on the lid.

DO NOT UNDER ANY CIRCUMSTANCES REMOVE THE LID FOR THE NEXT 40 TO 50 MINUTES. Seriously. If you remove the lid, the rice will not be properly steamed and may turn gummy or be undercooked. Just walk away and leave it alone.

When the cooking time is up, Remove the pot from the heat and LEAVE IT ALONE for 10 to 15 minutes. Don't even think about lifting that lid. Just don't do it.

When the resting time is up, you can remove the lid. With a large wooden spoon, fluff the rice up (fluff it, don' mash it). Add the pomegranate seeds and parsley and fold them in. Serve immediately with a hearty lamb or goat stew or as a side dish to kebobs or roast chicken.

NOTE: DO NOT use cassia. Cassia is what is sold as cinnamon in the U.S. and is NOT true cinnamon. True cinnamon has a much more subtle flavor to it which is necessary to get the proper flavor in this dish. If you do not have true cinnamon, simply omit it entirely instead of substituting.

Page Last modified: March 31 2006 09:27:48.