Best 2 Alicha Recipes

Alicha is a traditional Ethiopian stew consisting of various vegetables, meat, and spices. Typically served with injera, a type of flatbread, this dish is packed with flavors and textures. The base of the stew is often made with a combination of onions, tomatoes, garlic, and ginger. Depending on the region, different types of meat can be used, such as beef, chicken, or lamb. Additionally, vegetables like carrots, potatoes, and cabbage are commonly added. The use of Ethiopian spices, such as berbere, paprika, and cumin, gives the stew its unique and authentic taste.

Here are our top 2 tried and tested recipes!

KEY SIR ALICHA (ETHIOPIAN BEETS AND POTATOES)

Key Sir Alicha (Ethiopian Beets and Potatoes) image

If you love Ethiopian food, this is a must-try. This is one of my favorite dishes. Serve hot over injera with the sauce to soak up.

Provided by Leftover Inspired

Categories World Cuisine Recipes African

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup canola oil
1 yellow onion, diced
½ teaspoon salt, divided, or as needed
1 ½ teaspoons minced fresh garlic
1 ½ teaspoons minced fresh ginger
2 large beets, diced
1 cup water, or more as needed
4 large potatoes, diced

Steps:

Heat oil in a large pot over medium heat; add onion and a pinch of salt. Cook and stir onion until softened and translucent, 5 to 10 minutes. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add beets and stir to combine. Pour water over beet mixture and sprinkle 1/2 teaspoon salt; bring to a boil.
Cover pot and reduce heat to medium-low; simmer, stirring occasionally, until beets are easily pierced with a fork, 20 to 25 minutes. Add potatoes and cook until potatoes are soft but not falling apart, about 15 minutes.

Nutrition Facts : Calories 486 calories, Carbohydrate 82.1 g, Fat 14.6 g, Fiber 12.6 g, Protein 10.2 g, SaturatedFat 1.2 g, Sodium 413.9 mg, Sugar 13.7 g

ALICHA (ETHIOPIAN STEW)

Alicha (Ethiopian Stew) image

One of my distant relatives in the middle of Outback Australia married an Ethiopian woman. Good choice - the woman can cook, and well enough to be featured on a food show on national TV.

Provided by Missy Wombat

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 cups red onions (chopped)
1/4 teaspoon garlic
6 new potatoes, chopped
5 carrots, chopped
1 small cabbage, chopped
6 medium chili peppers, chopped (birds eye or baby red if you like it hot, possibly jalapeno if you like it milder)
salt and pepper
1 teaspoon nutmeg
1 teaspoon cardamom
2 teaspoons parsley, chopped
2 tablespoons basil, chopped

Steps:

Cook onions and garlic in oil until transparent.
Wash and chop vegetables and add them to the onions, lightly browning.
Add nutmeg, garlic and cardamom then cook slowly for 30 mins.
Season to taste then add chilli, parsley and basil just before serving.

Tips:

Choose the right rice: For authentic Persian rice dishes, use high-quality basmati rice or Iranian rice (such as Sadri or Domsiah). These varieties are known for their long, slender grains and fluffy texture.
Soak the rice before cooking: Soaking the rice for at least 30 minutes prior to cooking helps to remove excess starch and results in fluffy, separate grains.
Rinse the rice thoroughly: Rinse the rice several times in cold water until the water runs clear. This helps to remove any remaining starch and impurities.
Use the correct ratio of water to rice: The general rule of thumb is to use 1 cup of rice to 1 3/4 cups of water. However, this may vary depending on the type of rice and your desired consistency.
Bring the water to a boil, then reduce the heat: Bring the water to a boil over high heat, then reduce the heat to low and simmer for the recommended cooking time. This prevents the rice from becoming mushy.
Fluff the rice with a fork: Once the rice is cooked, fluff it with a fork to separate the grains and prevent clumping.
Let the rice rest before serving: Let the rice rest for a few minutes before serving to allow it to absorb any remaining moisture and develop a more flavorful texture.

Conclusion:

With its vibrant flavors, aromatic spices, and stunning presentation, Persian cuisine offers a diverse range of rice dishes that are sure to tantalize your taste buds. From the iconic Tahdig to the hearty Khoresh Bademjan, each recipe showcases the unique culinary heritage of Iran. Whether you're a seasoned home cook or just starting your culinary journey, exploring Persian rice dishes is a rewarding experience that will broaden your culinary horizons.