Dill Pullao

Pullao or pilaf is a dish traditionally made with rice. In this dish we have substituted quinoa for rice. 
Course Main Course, Removal Phase


  • dutch oven
  • saute pan


  • 1 bunch fresh dill finely chopped (or 1 Tbsp. dried dill)
  • 2 c. quinoa rinsed and drained
  • 1 Tbsp. ghee
  • 1 tsp. cumin seeds
  • 2 bay leaves
  • 4 cloves
  • ¼ tsp. cardamom powder
  • ¼ tsp. cinnamon powder
  • 1 leek sliced fine
  • 1 Tbsp. fresh ginger peeled & minced
  • 4 c. cauliflower chopped
  • 2 small carrots diced
  • 3 ½ c. water
  • salt to taste


  • Soak the quinoa for 8 hours and drain the water.
  • Cook the quinoa with 3½ cups of water, bringing to a boil, then reducing the heat for about 20 minutes. Cook until done. 
  • In a sauté pan heat the ghee and add the cumin seeds, bay leaves, and cloves. Heat until the spices are fragrant.
  • Add the cinnamon and cardamom powders.
  • Add the leek, ginger, cauliflower, and carrots. Stir and add water to keep the mixture from sticking.
  • Cook for 10 minutes or until the carrots are tender.
  • Add to cooked quinoa and add finely chopped dill.
  • Add salt to taste and serve. 


Dill reduces an over proliferation of Escherichia coli (E. coli), a bacteria that is associated with food poisoning.