Middle Eastern Rice

Ingredients

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• Persian Rice Persian Rice 180g 1 cup
• Table Salt Table Salt 1 tsp 1 tsp
• Bay Leaves Bay Leaves 2 2
• Almonds Almonds 50g 1/3 cup
• Cashew Nuts Cashew Nuts 50g 5 tbsp
• Dried Apricots Dried Apricots 100g 1/2 cup
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Ground Turmeric Ground Turmeric 1 tbsp 1 tbsp
• Chili Powder Chilli Powder 1 tsp 1 tsp
• Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
• Dried Curry Leaves Dried Curry Leaves 1 tsp 1 tsp
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Table Salt Table Salt pinch pinch

Instructions

1. 1.Note: If you can´t find Persian rice, substitute with Basmati Rice.
2. 2.Cook the rice, together with 1 tsp of salt as well as the bay leaves, as per instructions on the package. Set aside and keep warm.
3. 3.Roast the nuts in 1.5 tbsp of olive oil – set aside.
4. 4.Cut the apricots into small dices – set aside. Cut the onion and garlic into dices and fry with the other 1.5 tbsp of olive oil in a large pan until light brown.
5. 5.Add the spices (including the leaves) and fry for another half a minute to free the aromas of the spices.
6. 6.Now add the rice, salt, apricots and nuts and mix well. I would recommend to cover the mix and let it rest for a further 5 mins before serving but it’s not mandatory.
7. 7.If you can’t find curry leaves you can leave them out.
8. 8.Before serving remove the bay leaves.

Nutritional Information

• Calories:
  380
• Fat:
  24g
• Sodium:
  97mg
• Carbs:
  39g
• Sugar:
  16g
• Protein:
  8g