(For all ingredients, please use organic versions if available) 1
kilogram long grain rice 200 grams sliced carrots 200 grams
raisin 100 grams sliced pistachio 100 grams sliced almond Cumin
to taste Salt to taste Oil - Boil adequate water to cook the rice.
- When the water is boiling, pour in the rice.
- Add in some salt. The core of the rice must be salty.
- Meanwhile, preheat some oil, and when it’s warm, then put the chopped carrot, stir it so that it gets roasted a bit.
- Add the raisin into the carrot, mix them well.
- Check for the rice once a while to see whether is soften or not.
- When it is not too hard nor to soft, drain the remaining water, and put the rice back into the pot.
- Put some oil into the pot so that the rice won’t stick.
- Put the sauted carrot and raisin on one side of the rice.
- Pour in the oil inside the raisin and carrot on top of the rice, so that no need to put oil again.
- Pour in the chopped pistachios and almonds on top of the rice as much as needed.
- Add in some cumin for fragrance and aroma.
- Now, let the rice get steamed for about 15 minutes with low heat.
- For serving, take white part of the rice and then the colored one.
- Serve it with some salad.
- Ready to be served.
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