Algerian Summer Vegetable Pilaf (Douara Bil Khodra)
This Algerian pilaf, which my grandmother affectionately called 'Douara Bil Khodra', is a summer dish that smells of sunshine and spices. With its tender vegetables and cinnamon-scented rice, it embodies the generosity of Algerian cuisine. Wondering about the difference between Algerian and Moroccan couscous? Algerian couscous is often finer and served with a spicier sauce, while this pilaf is milder and more comforting. Pair it with a green salad or a glass of fermented milk, and you'll have a complete meal the whole family will love.
Ingredients
- long grain rice300g
- zucchini2
- carrots2
- ripe tomatoes3
- onion1
- garlic cloves2
- green bell pepper1
- peas100g
- tomato paste2 tablespoons
- olive oil3 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- paprika1 teaspoon
- cinnamon powder1/2 teaspoon
- fresh parsley2 tablespoons
Instructions
- 1
Wash the rice and soak it for 10 minutes in cold water. Drain.
- 2
Cut zucchini, carrots, bell pepper, and tomatoes into cubes. Chop onion and garlic.
- 3
In a large pan, heat olive oil. Sauté onion and garlic until translucent.
- 4
Add vegetables and tomato paste, then spices: salt, pepper, paprika, cinnamon. Cook for 5 minutes.
- 5
Pour in rice and 600 ml hot water. Cover and simmer on low heat for 20 minutes.
- 6
Add peas at the end of cooking. Let rest for 5 minutes, then serve with parsley.
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