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Paleo Middle Eastern Jeweled Spiced Rice Recipe

Gluten Free
Paleo
Quick Easy
Sides
★★★★☆
4.5/5
(2346 reviews)
By Zylo Nutritionist Team
Paleo Middle Eastern Jeweled Spiced Rice
Zylo Recipes

Description

Imagine a dish that captures the essence of the Middle East, a jewel-toned rice that is both visually stunning and deeply satisfying. This vibrant creation is more than just a side dish; it's an experience, a journey through contrasting textures and a symphony of flavors that dance on your palate. Picture grains of rice, each one glistening with a delicate sheen, interspersed with a generous scattering of toasted nuts, their earthy aroma filling the air.

The nuts, perhaps almonds, pistachios, or pine nuts, offer a delightful crunch, a counterpoint to the tender rice. Studded throughout are dried fruits, their jewel-like colors hinting at the sweetness within. Golden raisins plump with moisture, mingling with the tartness of cranberries or the subtle tang of dried apricots.

Each bite is a surprise, a burst of flavor that awakens the senses. The magic lies in the careful balance of sweet and savory. The richness of butter, infused with aromatic spices like cardamom and saffron, coats every grain, creating a warm and inviting foundation.

A hint of spice, perhaps a whisper of cinnamon or a touch of cumin, adds depth and complexity, while the sweetness of the dried fruits provides a delightful counterpoint. The nutty aroma intensifies as you bring the dish closer, promising a truly memorable culinary adventure. Traditionally served during celebrations and special occasions, this rice is a symbol of abundance and generosity.

It's a dish meant to be shared, a centerpiece that brings people together around the table. The vibrant colors and enticing aromas create an atmosphere of festivity, while the complex flavors leave a lasting impression. This versatile rice complements a wide range of dishes, from succulent roasted lamb to flavorful chicken skewers.

It pairs beautifully with grilled kebabs or savory kofte, adding a touch of elegance and exotic flair to any meal. Whether you're hosting a dinner party or simply looking to elevate your weeknight cooking, this jeweled rice is sure to impress. Prepare to be transported to the heart of the Middle East with every delicious bite.

Preparation Time

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Nutrition Information

Per 1 bowl serving
C
Calories
380 Kcal
C
Carbs
45 g
Fi
Fiber
5 g
Sugar
8 g
P
Protein
8 g
C
Fats
18 g
Saturated Fats 3 g
Unsaturated Fats 13 g
Cholestrol 0 mg
Sodium 150 mg
Potassium 350 mg
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Ingredients

    1.
    Pine nuts
    Pine nuts
    2 tbsp
    2.
    Almonds
    Almonds
    4 tbsp, chopped
    3.
    Pistachio nuts, raw
    Pistachio nuts, raw
    3 tbsp, whole pieces
    4.
    Raisins
    Raisins
    2 tbsp
    5.
    Dried Black Currants
    Dried Black Currants
    2 tbsp
    6.
    Oil
    Oil
    2 tbsp
    7.
    Ghee
    Ghee
    2 tbsp
    8.
    Cauliflower Rice
    Cauliflower Rice
    8 cup
    9.
    Onion
    Onion
    0.5 medium - 2 1/2" diameter
    10.
    Carrots, raw
    Carrots, raw
    1 medium - 6" to 7" long
    11.
    Cardamom pods whole
    Cardamom pods whole
    1 2 pods
    12.
    Black pepper
    Black pepper
    0.5 tsp
    13.
    Coriander Seed Ground Dried
    Coriander Seed Ground Dried
    0.5 tsp
    14.
    Cumin, ground
    Cumin, ground
    1 tsp
    15.
    Salt
    Salt
    0.75 tsp
    16.
    Chicken broth
    Chicken broth
    0.5 cup
    17.
    Parsley
    Parsley
    3 tbsp, chopped

Instructions

    1.
    Finely chop the onions. Peel and grate the carrots. Set aside.
    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.
    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.
    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.
    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.
    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.
    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.