Title: Fragrant Pilaf
Categories: Side Vegetable
Yield: 6 Servings

3	lg	Ripe tomatoes
1	ts	Black mustard seeds
2	tb	Olive oil
2		Garlic cloves, minced
1		Bay leaf
1/2	ts	Turmeric
1	c	Basmati rice, uncooked
3	c	Vegetable broth
2	c	Chickpeas, cooked
1/4	c	Cilantro
1	pn	Cayenne

Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside.

In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes.

Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes. Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes.

Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.

"Vegetarian Gourmet" Summer, 1994

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