Recipe of the Quarter

A Simple Zanzibar Pilau (rice pilaf). This recipe highlights the island's spice trade heritage and its love for fragrant, flavorful rice dishes. 

Ingredients

• 1 cup long-grained white rice (preferably basmati)
• 2 tablespoons unsalted butter (or ghee)
• 1 small yellow onion, finely diced
• 5 green cardamom pods
• One 2-inch piece cinnamon stick
• ½ teaspoon ground cloves
• ½ cup full-fat unsweetened coconut milk
• 1 cup boiling water
• 1 teaspoon kosher salt 

Instructions

1. Melt butter (or ghee) in a saucepan over medium heat.
2. Add the diced onion and cook until softened and translucent, about 5 minutes.
3. Stir in the cardamom pods, cinnamon stick, and ground cloves, and cook for another minute until fragrant.
4. Add the rice and stir to coat the grains with the spices and butter. Cook for about 2 minutes.
5. Pour in the coconut milk and boiling water, and stir to combine.
6. Add the salt and bring the mixture to a gentle boil.
7. Reduce heat to low, cover the pan tightly, and simmer for about 18 minutes, or until the rice has absorbed all the liquid and is tender.
8. Turn off the heat and let the pilau rest for 5-10 minutes, with the lid still on.
9. Fluff the rice with a fork and serve hot as a side dish or with your favorite Zanzibari curry. 

Optional: You can customize this pilau by adding other spices like bay leaf, cumin, or turmeric, or by incorporating vegetables such as shredded carrots or peas during the last 10 minutes of cooking. For a heartier meal, you can also add cooked chicken, fish, or shrimp. 

Enjoy!