This is a very tasty rice dish with nuts and raisins. One of the kind where I barely manage to cook enough. Even if we have leftovers they magically disapear before I know it. The combination of hearty vegetables and rice with the sweet fruitiness of the raisins is really delicious. I found the recipe here as a vegetarian dish (this recipe was actually meant to stimulate vegetarian cooking, so I feel a bit guilty to present it here as a meaty dish. But what shall I say – this is so delicious!). This recipe should feed four people – but be aware, it might never be enough!
- olive oil
- 1 tsp cumin seeds
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 glass (ca. 350 ml) brown basmati rice(*)
- 2 glasses water
- oil for frying
- 300g chicken or turkey meat
- 2 gloves garlic
- 3-4 carrots
- 1 leek
- 1/3-1/2 celery root
- hand full dried apricots
- hand full cashew nuts
- fresh cilantro or parsley
- sour cream
- Wash rice and fry it in some olive oil together with cumin seeds, cardamom and cloves until crisp but not brown in a large pot. Steer frequently. Add water, bring to boil and let simmer on small to medium heat.
- Heat frying oil in skillet, cut meat into cubes, sprinkle with salt and pepper and fry on hight heat until golden brown on all sides. Add meat to rice.
- Heat olive oil in skillet (I do everything in the same skillet), add finely chopped garlic, sprinkled with salt and pepper, and saute until the garlic starts to brown.
- Add cubed carrots, cubed celery and sliced leek to the skillet. Saute everything for 5-10 minutes on medium heat. Add all to the rice.
- Add raisins and nuts.
- Let simmer on small heat until all liquid is absorbed (depending on the rice it can take 30 min to 1 hour).
- Sprinkle with chopped fresh cilantro or parsley and top with sour cream.
(*) instead of brown basmati rice I recently found a rice-grain mixture at my local organic food store. This makes the dish a bit more hearty and is utterly delicious!