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Zanzibar Pilau
Zanzibar Pilau is a traditional Tanzanian recipe (from Zanzibar) for a classic dish of meat cooked in spices that's served with rice cooked with tomatoes, potatoes, apples and raisins and the meat juices. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Zanzibar Pilau.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesBeef RecipesChicken RecipesLamb RecipesMutton RecipesVegetable RecipesTanzania Recipes
This is a dish that shows the
Arabic influence on Swahili cookery in that Pilau is a Persian word in origin.
Ingredients:
1/2 tsp
cumin seeds
1/2 tsp
black peppercorns
6
cloves
1
cinnamon stick
6
cardamom pods
oil for frying
5 garlic cloves
2 tsp freshly grated
ginger
650g rice, washed and drained
3 onions, chopped
800g meat (beef, chicken, mutton, lamb, fish, prawns or any mix) cut into bite-sized pieces
4 tomatoes, chopped
4 potatoes, peeled and quartered
1 apple, peeled and sliced
200g raisins or sultanas
Method:
Heat the whole spices in a dry frying pan until aromatic then grind to a powder a coffee grinder. Pound the garlic and ginger together in a pestle and mortar and set aside.
Heat oil in a deep pan and fry the onions until translucent then add the garlic and ginger paste. Continue cooking and stirring until a strong aroma develops. At this stage add the meat, stir and cook over high heat until the meat has browned on all sides. Reduce the heat to a simmer and cook for a few minutes more.
Remove the meat and most of the onions from the pan and set aside. Add the rice and stir thoroughly so that each grain is coated with oil. Add the spices and 250ml water, stir and wait 5 minutes before adding the tomatoes. Cover the pot and cook for simmer for a few minutes more, with occasional stirring.
After ten minutes add the potatoes and the apples and raisins. Adjust the water level if necessary and return the meat and onions to the pot. Continue simmering on a low heat for 10 more minutes.
Remove the pot from the stove, and keeping it covered place in a warm oven (150°C (300°F/Gas Mark 2)) for an additional 20 minutes. By this time the contents of the pot should be almost dry and the rice and potatoes should be tender. Serve immediately.
