Special Menu: Tour of Asia

3 T olive oil
2 large onions, chopped
2 c basmati rice

spice mix (can mix beforehand)
1/2 teaspoon kabsa spice
2 t cardamom powder
2 cloves
1/2 t grated nutmeg
pinch saffron threads
1/4 t fennel seed
1/4 t cinnamon
1/4 t ground black pepper
1/4 t coriander
1/4 t cumin

4 1/2 c water
1 t pomegranate molasses
1 1/2 t salt
1 not chikn bouillon cube
1 small can plain tomato sauce
1/2 package soy curls, soaked and drained

1 T olive oil
1/2 c raisins, dates, or a mixture of both
1/2 c sliced almonds
1/2 c cashews
1/4 c pistachios
1/4 c pine nuts
pinch salt

heat 3 T oil very large pot (or wok), saute onion until soft
add rice and spices and sizzle until fragrant, then add water
while bringing to a boil, add pomegranate molasses, salt, bouillon, tomato sauce, and soy curls
cover and reduce heat to medium low until rice is cooked.

meanwhile, saute topping in small pan until slightly toasted, about 3-5 minutes
pour rice into large platter, add topping and share.

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