Entree: India – Sindhi-Indian – Seviyan (Savory vermicelli pilaf made with toasted thin noodles, vegetables, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 2 min

Total 42 min

Ingredients

- 8 oz (225 g) thin vermicelli (seviyan)
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 tsp (5 g) cumin seeds
- 1 bay leaf
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 2 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 small green bell pepper, diced, approx. 4 oz (115 g)
- 1 cup (150 g) mixed frozen peas and carrots
- 1 medium potato, peeled and diced, approx. 6 oz (170 g)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (3 g) ground coriander
- 1/2 tsp (2 g) red chili powder, adjust to taste
- 1 tsp (6 g) salt, adjust to taste
- 2 1/4 cups (540 ml) hot water or light vegetable broth
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice, optional
- 2 tbsp (30 g) roasted cashews, optional for garnish

Instructions

1. Break the vermicelli into 2–3 inch pieces. In a dry skillet over medium heat, toast the vermicelli, stirring constantly, until golden and aromatic, about 3–4 minutes. Transfer to a bowl and set aside.
2. In the same skillet or a heavy-bottomed pot, heat the ghee or oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves; sauté until fragrant, about 30 seconds.
3. Add the sliced onion and cook until soft and beginning to brown, about 5–6 minutes. Stir in the ginger-garlic paste and cook 1 minute more.
4. Add chopped tomatoes, bell pepper, peas and carrots, and diced potato. Stir in turmeric, ground coriander, red chili powder, and salt. Cook 3–4 minutes until tomatoes soften.
5. Pour in the hot water or broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook the vegetables until the potato is nearly tender, about 8–10 minutes.
6. Stir the toasted vermicelli into the pot, cover, and simmer on low for 4–6 minutes until the vermicelli is cooked through and has absorbed the liquid. If mixture becomes too dry, add 2–4 tbsp (30–60 ml) water.
7. Remove from heat, stir in lemon juice if using, and let rest covered for 2 minutes. Fluff gently with a fork, garnish with chopped cilantro and roasted cashews, and serve hot.