Buttery Bejeweled Rice

Ingredients for Buttery Bejeweled Rice

• 8 spring onions

• 50g sliced almonds

• 80g raw pistachios

• 12 tablespoons unsalted butter, divided

• 2 large carrots, peeled, thinly sliced into coins on a mandoline

• 2 colheres de chá de açúcar

• 1 colher de sopa de sal kosher, mais a gosto

• 5 garlic cloves, thinly sliced

• 725ml long-grain rice, rinsed until water runs clear

• 3/4 teaspoons ground cardamom

• 3/4 de colher de chá de canela em pó

• 3/4 colher de chá de flocos de pimenta vermelha triturada

• 3/4 colher de chá de açafrão em pó

• 240ml mixed unsweetened dried fruit (such as golden raisins, tart cherries, and/or cranberries)

Preheat oven to 177°C. Separate dark green parts from spring onions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool.

Melt 45ml butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any colour, 10–12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl.

Melt another 4 tablespoons butter in the same pot over medium. Add garlic and reserved pale green and white parts of spring onions and cook, stirring occasionally, until softened but without taking on any colour, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 tablespoon salt and 900ml water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25–30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer.

While rice is cooking, melt 2 tablespoons butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside.

Add remaining 45ml butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved spring onion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.