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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add raisins and nuts.
  6. Let simmer on small heat until all liquid is absorbed (depending on the rice it can take 30 min to 1 hour).
  7. 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!

Guten Appetit!