Authentic Ara: Traditional Bhutanese Rice Spirit Recipe

Ingredients

  • 2 cups of Triticum Spelta (spelt)
  • 5 cups of water
  • 1 tablespoon of salt
  • 2 tablespoons of olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 bunch of fresh parsley, finely chopped
  • 1 bunch of fresh coriander, finely chopped
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of black pepper
  • 1 tablespoon of tomato paste
  • 1 large tomato, diced
  • 2 carrots, finely chopped
  • 400 grams of cooked chickpeas

Steps and instructions

  1. Soak the spelt in water overnight or for at least 8 hours.
  2. After soaking, rinse and drain the spelt.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the onion and garlic to the pot and sauté until they are soft and fragrant.
  5. Add the chopped parsley, coriander, turmeric, cumin, coriander seeds, and black pepper to the pot. Stir well to mix the spices with the onion and garlic.
  6. Add the tomato paste, diced tomato, and carrots to the pot. Stir well to combine all the ingredients.
  7. Add the soaked and drained spelt to the pot. Stir well to mix the spelt with the other ingredients.
  8. Add the water and salt to the pot. Bring the mixture to a boil.
  9. Once boiling, reduce the heat to low, cover the pot, and let the mixture simmer for about an hour, or until the spelt is cooked and the flavors are well combined.
  10. Add the cooked chickpeas to the pot during the last 10 minutes of cooking to warm them through.
  11. Before serving, taste the ara and adjust the salt and spices as needed.

Tools for making

  • Large pot - Needed to cook the ara and all the ingredients together.
  • Wooden spoon - Used for stirring and mixing the ingredients in the pot.
  • Knife - Required for chopping the onion, garlic, parsley, coriander, tomato, and carrots.
  • Cutting board - Provides a surface for safely chopping the vegetables.
  • Measuring cups - Used to measure the quantity of spelt, water, and chickpeas accurately.
  • Measuring spoons - Needed to measure the salt, tomato paste, turmeric, cumin, coriander seeds, and black pepper.
  • Colander - Used to rinse and drain the soaked spelt.
  • Pot lid - Covers the pot during simmering to retain heat and moisture.

Recipe variations

  • Use a different type of grain, such as quinoa or barley, instead of spelt.
  • Replace the olive oil with coconut oil or butter for a different flavor profile.
  • Add different vegetables to the ara, such as bell peppers, zucchini, or eggplant.
  • Include some protein by adding cooked chicken, beef, or shrimp to the dish.
  • Make it vegan by omitting the meat and using vegetable broth instead of water.
  • Experiment with different spices and herbs, such as paprika, thyme, or basil, to customize the flavor.
  • Add a squeeze of lemon juice or a sprinkle of lemon zest for a citrusy twist.
  • Create a gluten-free version by using a gluten-free grain or flour alternative, such as quinoa flour or rice flour.
  • Make it spicy by adding chili flakes or cayenne pepper to the dish.
  • For a creamier texture, stir in some coconut milk or almond milk towards the end of the cooking process.

Recipe overview

Ara is a hearty and nutritious dish that originates from the Middle East. This recipe calls for wholesome ingredients such as spelt, chickpeas, fresh herbs, and a variety of spices to create a robust and flavorful meal that is perfect for any time of the day. By soaking the spelt overnight, the grain becomes more digestible and its nutrients more accessible. The spelt is then cooked with onions, garlic, spices, and vegetables in a slow and gentle process that allows the flavors to meld together beautifully. The addition of chickpeas provides a plant-based protein source, making this dish a complete and balanced meal. The end result is a rich and satisfying dish that is not only delicious but also beneficial for your health. Enjoy Ara as a comforting dinner or a hearty lunch!

Common questions

  1. Can I use a different type of grain instead of spelt? Yes, you can substitute spelt with other grains like wheat berries, barley, or even rice, but keep in mind that cooking times may vary.
  2. Can I use canned chickpeas instead of cooking them from scratch? Absolutely! Canned chickpeas work just fine in this recipe. Simply rinse and drain them before adding them to the pot.
  3. Can I omit or reduce the amount of salt in the recipe? Yes, you can adjust the amount of salt to your taste or dietary preferences. Just keep in mind that salt enhances the flavors in the dish.
  4. Can I add other vegetables to the ara? Certainly! Ara is versatile, and you can add other vegetables like zucchini, bell peppers, or spinach to enhance the dish. Just make sure to adjust the cooking time accordingly.
  5. Can I make ara in advance and reheat it? Yes, ara can be made in advance and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.

Serving dishes and utensils

  • Large pot - for cooking the ara
  • Cutting board - for chopping the onion, garlic, parsley, coriander, tomato, and carrots
  • Knife - for cutting and mincing the vegetables
  • Wooden spoon - for stirring the ingredients in the pot
  • Measuring cups - for accurately measuring the spelt, water, and chickpeas
  • Measuring spoons - for measuring the salt, tomato paste, and spices
  • Colander - for rinsing and draining the soaked spelt
  • Serving bowls - for serving the ara
  • Ladle - for scooping and serving the ara

Origin stories

Ara, sometimes known as 'spelt stew', is a popular dish that hails from the vibrant culinary landscape of North Africa, particularly Morocco. Spelt, the star ingredient, has a rich history dating back over 7,000 years. It was a staple grain in ancient civilizations, especially in Rome, where it was used as a marcher's ration for the Roman armies. In Morocco, this hearty, flavorful stew is often enjoyed during the cooler months. The inclusion of warming spices like turmeric and cumin not only provides a depth of flavor but also ties into the traditional Moroccan belief in the healing power of spices. Ara is often served with fresh bread and a side of olives, embodying the communal and vibrant spirit of Moroccan cuisine, where food is not just sustenance, but a celebration of life, health, and community.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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