Low Iodine Za'atar-Tahini Millet Pilaf with Turmeric
Total time40 min
Prep time10 min
Cook time25 min
4.5(13)
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup millet
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- 2 cups low-sodium vegetable broth
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2–3 tbsp water
- 1 small clove garlic, finely grated
- ¼ tsp salt
For serving
- 2 tbsp za'atar
- 2 tbsp dry-roasted pine nuts or dry-roasted slivered almonds (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the millet and toast, stirring frequently, until the grains smell nutty and turn a shade deeper, about 3–4 minutes.
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