Here is the recipe for jeweled rice by Arman Uz of Efendy and Anason. Enjoy.
INGREDIENTS
400 grams basmati rice
80 grams ghee
5 grams salt
500 ml chicken stock
1 large onion, finely chopped
7 grams five spice
50 grams each golden raisins and dried apricots and figs
50 grams pine nuts
70 grams roasted slivered almonds
70 grams pistachio nuts
100 grams pomegranate seeds
Chopped dill
“Heat ghee in a small saucepan over medium heat. Add pine nut, onion, season lightly with salt and stir until softened (10-12 minutes). Add rice, five spices and stir until fragrant, then add drained fruit and half the saffron water and stir to combine. Then reduce heat to low, cover and cook for 30 minutes. Turn off heat, stand for 10 minutes, then transfer to a platter. Mix rice and serve scattered with remaining nuts, pomegranate and dill.”
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