Indulge in the traditional flavors of Kurdish cuisine with Sour Kari with Basmati Rice. This dish celebrates the unique taste of the arum plant, preserved and savored through the year. Combined with rice, sumac, and tahini, this recipe is sure to become a favorite in your kitchen. Follow these steps to bring a piece of the Kurdish mountains to your table.
Ingredients
🌱 3 cups dried kari (arum plant)
🍚 3 cups basmati rice
🌊 2 cups of sumac water
🫒 3 tablespoons of oil
🍋 1 teaspoon citric acid, or to taste
🐔 1 tablespoon chicken bouillon
🧂 1 tablespoon salt
🥄 4 tablespoons tahini
💧 1 cup water
Instructions
1- Prepare the Kari:
- Soak the dried kari in warm water for a couple of hours. Drain and rinse.
- Boil the kari in fresh water for 15 minutes. Drain and repeat a second boil for 20-30 minutes.
- After boiling, drain and rinse the kari once more.
2- Prepare the Sumac Water:
- Soak 1 cup of sumac berries in 2 cups of water for a couple of hours. Strain and set aside.
3- Cook the Kari:
- In a large pot, combine the boiled kari, sumac water, oil, tahini, salt, and chicken bouillon.
- Stir in the ingredients, tasting for sourness. Add citric acid to your preferred level of tartness.
- Cover and boil for 10 minutes.
4- Prepare the Rice:
- Rinse and soak the basmati rice for 15-20 minutes. Drain.
- Add the soaked rice to the kari mixture. Pour in an additional cup of water.
- Cover the pot and allow the water to evaporate over medium heat.
5- Finish Cooking:
- Once the water evaporates, reduce the heat to low. Cover and continue cooking for an additional 20-25 minutes, until the rice is fully cooked.
6- Serve:
- Fluff the rice with a fork before serving. Enjoy your traditional Sour Kari with Basmati Rice!
Prep Time: 2 hours soaking and prep
Cook Time: 1 hour
Total Time: 3 hours
Servings: 6
Calories: Approximately 320
Protein: 5g
Fat: 10g
Carbohydrates: 50g
Equipment:
- Large pot
- Strainer
- Measuring cups and spoons
Cooking Tips:
- Ensure the kari is completely dried before beginning.
- Taste the mixture for sourness before cooking the rice and adjust with citric acid as desired.
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