About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Afghanistan Yellow Rice

Friends took us to this great Afghanistan restaurant (Bamiyan Kabob) near the Ontario Science Centre. I had my doubts that Dylan would try or like anything there but he discovered their rice. It is a yellow rice and Dylan really liked it so I set out to reproduce it. I googled and checked various cookbooks and came up with this combination which seems pretty close to the restaurants.

Afghanistan Yellow Rice
1 cup rice
1 tsp onion powder
1/4 tsp garlic powder
3 strands saffron, ground
1/4 tsp turmeric
1/4 tsp cumin
1/2 tsp salt
1/4 tsp sugar
2 cups water
1 tbsp olive oil

 

1. Combine all the ingredients in a pot.
2. Bring to a boil, then reduce to simmer, cover and cook 20 minutes.
3. Fluff rice and serve.

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