That’s Not What Your Cardamom Said Last Night!

Cardamom…the forgotten spice? If you dig far enough into your pantry you’ll probably find an old spice bottle or tin full of cardamom and wonder, “Did I ever use this stuff?” Let me share a few things with you. First, that bottle or tin probably needs to be thrown out. If you open it and smell it and it smells like dust, it’s gone. That whole fresh spice thing is another blog though. Second, it is used frequently in Indian foods. Third, it’s expensive! (about $12 a bottle for ground cardamom) I haven’t done a complete investigation but cardamom rates right up there with Saffron as far as cost. Not to worry. I’m talking about if you walk into Safeway or Lucky’s it’s expensive. If you search a bit for an Indian or Asian market near you, you’ll find it’s much more affordable. If you travel through Dubai by any chance…pick it up there. If at all possible, buy it whole and grind it yourself. I prefer “green cardamom” to the regular brown cardamom. I think it has more aroma and flavor. You can find recipes that include this exotic spice here. It can be used in pod form with cinnamon sticks and saffron for a nice aromatic rice or it can be used in ground form to make a nice, spicy pulao (Indian rice). Whether you’re making fresh bread, curry, lamb or chicken, if you’re tired of the same old-same old try using cardamom in your next meal.  Try grinding it (1T cardamom, 2T cumin, 1/2t cinnamon, 1/2t nutmeg and maybe one star anise) for a good pulao spiced rice.

This just in…cardamom at Whole Foods is $42 per pound.  Don’t worry, you won’t need a pound and that’s a pretty good price.  But, I just found it at Peet’s Coffee (of all places) for $6.95 a bottle.  Also a good price.  And the comparison with saffron?  Whole Foods: Cardamom = $42 lb., Saffron = $15,000 lb.  Yes that's 15 with three zeros.

Pilau...and how

From my favorite Kenyan chef comes this Pilau recipe.  First, let me say that unless you're East African or Indian you may not be familiar with this unique flavor.  Do the "keeper" or "non-keeper" test with your family after making this; thumbs up or down...no hurt feelings!

The great thing about pilau (or pulau) is that you can make it with almost any meat. Chicken, beef, shrimp, or even mushrooms will do just fine.  I even made it with hot dogs once to prove a point to the kids that there WAS food in the house.  I like to cut the meat into bite sized pieces and brown first.  However, you can just add the raw meat to the rice while cooking for a more stewed effect.  Do this recipe once and you'll probably not have to follow the recipe again.  Don't hesitate to experiment with raisins, dried cranberries, peppers, cilantro, etc.

Spice:
1 1/2 T ground cumin*
1T ground cardamom*
1/2 t ground cinnamon*
1/2 t ground cloves*
1/2 t ground pepper*
* This will always be better when you grind the spices yourself but ground spice can be found on the shelves.

I have a "secret ingredient" I use in mine.  And in fact a couple of you will be receiving my fresh ground pilau seasoning as a gift for following me.  In the long run I may sell the pilau spice on this site for $8.99 + shipping. If you want to buy right now click this link and send me $14.00 Don't forget to include your address in the notes.

Rice Mix:
1 1/2 C rice
3 C water
2 carrots (medium dice)
2 tomatoes (cut into bit sized pieces)
1 onion (chopped)
1 celery stalk (sliced 1/4")
Liberal amount of olive oil
salt & pepper to taste

Heat oil in pan and add meat and brown for about 5 minutes.  Add onions then carrots then celery and cook for about 3 minutes.  Tomatoes next and also for about 3 minutes.  Then add rice until coated with oil and fry for about 2 minutes.  Add the spice mix and cook for an additional 1 minute stirring constantly.  Add water all at once and bring to a rolling boil. Then turn the pot down to a simmer, cover and leave covered for about 20 minutes.  If you're doing this with shrimp or mushrooms, add these after the rice has been simmering about 15 minutes so they only cook for 5 minutes.  When the water is absorbed, the pilau should be ready.  If it is still too boil it off stirring constantly.  Don't forget to taste and salt/pepper accordingly.  You will taste the spice but a little salt will really bring it out. 

The chef constantly reminds me to use a lot of oil.  I start with 5 or 6 tablespoons but do what you are comfortable with.

Enjoy this and if you get the thumbs up, you have another recipe for your repertoire.