This recipe is from Yogi Bhajan‘s “Food For Health and Healing” book. I’ve modified it a little for clarity purposes ( fine tuning measurements and cooking techniques, after a couple of trial and errors). Also, the original recipe recommends using 1/2 cup ghee ( clarified butter) which I substituted with vegetable oil ( I use organic canola oil but coconut oil works as well)
This Parsley Pilau is useful for headaches or relieving the feeling of heaviness in your head. If you feel sleepy unnecessarily, it can help give you energy. Parsley also helps with digestion, detoxifying the body and balancing hormones. It’s one of the higher sources of pro-vitamin A, chlorophyll, calcium, sodium, magnesium, and iron. From an Ayurvedic standpoint, parsley pacifies kapha and vata doshas. To learn more about doshas, click here.
If you like Indian food, you need to try this. I promise you won’t be able to leave your kitchen for a second. Oh the fragrance! My house smelled like heaven!
- 4 tablespoon vegetable oil
- 2 medium-size onions, small diced
- 2 teaspoons oregano seeds
- 1 teaspoon ground red pepper
- 1 tablespoon turmeric powder
- 1 teaspoon black pepper
- 2 bay leaves
- 1 cup basmati rice
- 2 cups potatoes, peeled and diced
- 1 cup parsley, chopped
- 4 cups water **
- salt and pepper to taste
- Heat the vegetable oil in a large pot over medium to high heat.
- Sautéed the onions for 5 to 7 minutes or until tender.
- Add the spices and stir for another 2 minutes.
- Stir in the rice, potatoes and parsley, cook for 3-4 minutes.
- Cover with water, add a generous pinch of salt and bring to a boil. Reduce heat to low. Cover and simmer over low heat for 20 minutes.
- The rice should have absorbed all the water and will just need fluffing up with a fork.
- Taste for seasoning; add more salt and pepper if needed
- Remove the bay leaves and serve
- ** You might need an additional cups of water ( depending on the rice and potatoes you use). I recommend starting with 4 cups. If you need more water, make sure to add hot water.