Paleo Middle Eastern Jeweled Spiced Rice
How to Make It
Step 1
Finely chop the onions. Peel and grate the carrots. Set aside.
Step 2
To a medium pot over medium heat, add the oil. Add the pine nuts, walnuts, and sliced pistachios. Fry for 2-3 minutes until golden and fragrant. Using a slotted spoon, take them out of the pot, leaving the oil behind, and place them over a plate lined with paper towels.
Step 3
Add the raisins and black currants and fry for one minute. These burn easily, so be careful. Take them out of the pot and place them on a separate plate.
Step 4
Add the ghee to the pot and let it melt. Add the onions and carrots and fry for 2-3 minutes until softened. Add the cardamom and cloves and cook for 1 minute.
Step 5
Add all the spices and stir. Add the cauliflower rice and stir to coat with the spices. Return the raisins and currants to the pot.
Step 6
Cook for 5-7 minutes until the cauliflower softens and shrinks in volume. Pour the chicken broth and bring it to a simmer. Drop the heat to low, cover with a lid, and cook for 5 minutes until all the liquid has evaporated.
Step 7
Take the lid off the cauliflower rice sit for 10 minutes. Transfer to a large serving plate. Sprinkle the nuts and chopped parsley on top and serve.
Ingredients
- Pine nuts – 2 tbsp
- Almonds – 4 tbsp, chopped
- Pistachio nuts, raw – 3 tbsp, whole pieces
- Raisins – 2 tbsp
- Dried Black Currants – 2 tbsp
- Oil – 2 tbsp
- Ghee – 2 tbsp
- Cauliflower Rice – 8 cup
- Onion – 0.5 medium – 2 1/2″ diameter
- Carrots, raw – 1 medium – 6″ to 7″ long
- Cardamom pods whole – 1 2 pods
- Black pepper – 0.5 tsp
- Coriander Seed Ground Dried – 0.5 tsp
- Cumin, ground – 1 tsp
- Salt – 0.75 tsp
- Chicken broth – 0.5 cup
- Parsley – 3 tbsp, chopped