antipinkkitten We have been on a bit of rice kick here these last few weeks. It’s one of the most versatile components to dishes and is native to multiple countries. Not to mention, in the context of the autumn – it stores really well. This means, we are doing it again, with this warming dish of Lemon Rice, from Ancient India.
The Origins of Lemons
The origins of lemons are a bit unknown, but what we do know from genetic mapping, is that they likely originated in Southeastern Asia. The lemon would have travelled around Asia, the Middle East, into the Mediterranean, where the flavor would have evolved with the climate. It has been linked to Northeastern India, where it’s more commonly believed to have come from and spread.
Lemons have a large presence in Indian culture, from culinary, medicinal and spiritual connections. In Hindu temples, Lemon juice has been used as an act of purification. This is where fresh juice is squeezed over the symbols of deities. Lemons are also grown year-round, so it’s not limited to just a summer fruit as it is in other areas.
So what makes this good for Autumn?
Well, it wouldn’t be accurate for this blog if it wasn’t Autumn-focused, right? This dish is a powerhouse of foods good for you when you start getting that autumn-tickle in your throat – The classic – Was-that-woman-coughing-omg-is-it-Covid? – moment. The lemon is a great source of vitamin C. Turmeric has amazing anti-inflammatory benefits, and staples like peas and sliced almonds give this dish the extra oomph to get you through any sniffles.
Ancient Indian Lemon Rice
Ingredients
- 1 cup of basmati rice
- 2 tbsp ghee
- 2 garlic cloves, sliced
- 1 tbsp of minced ginger
- 1/2 tbsp of turmeric
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 1 tbsp of mustard seeds
- 1/2 tbsp of green cardamom pods
- 1 tsp of Asafoetida powder
- Sea Salt to Taste
- Black Pepper to taste
- 2 cups of water
- 1 lemon
- 1 cup of cooked peas
- 1/4 cup of sliced almonds
Instructions
- Start by taking the coriander, cumin, mustard seeds and cardamom pods and roasting them in a pot at low heat.
- After 2-4 minutes, add the rice and ghee. Cook on low heat for 5 minutes, until the rice is slightly toasted. Add garlic cloves and ginger.
- Cook until garlic is slightly transparent then add water, turmeric, Asafoetida powder, salt & pepper. Bring to a boil, then reduce heat to low, cover and cook for 10-15 minutes.
- After the time is over, the liquid should be heavily reduced. Add cooked peas and almonds. Mix into rice and then add juice of one lemon, stirring it in. Let it sit covered for 10 minutes off heat.
Notes
This recipe can easily be made vegan by using coconut oil instead of Ghee.
Reviews
Meghan’s Review
5 out of 5 stars
I think this may be one of the best dishes we have had in a while. It was simple. It was quick. It allowed us to have a pretty healthy dinner after the weeks of McDonalds we’ve been eating while rushing to work and dealing with the baby (Also, monopoly pieces). There were barely any leftovers because I kept eating it while I put it away last night.
Brad’s Review
4 out of 5 stars
This was hands down one of the best recipes that I think we have made (I know, you can’t believe this is coming from potato man!) the only issue I had with it was the whatever those large star shaped seed things* were, every time I bit into one it was too much of a strong flavour. I’m glad we didn’t use a whole lemon, half a lemon** was more than enough for flavour. I would give this 4 out of 5 grains of rice.
*Editor notes: The “Star shaped seed” thing was Cardamom Pods
**Editor notes: We were going to use two lemons, we only used 1 lemon.
