Fried spicy rice with almonds, vine leaves and pomegranate molasses
4
20
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minutesI saw this dish in the cookbook Lugma and it immediately appealed to my imagination. The surprising taste of vine leaves together with spicy rice, without the hassle of rolling in the vine leaves. What a find. What a richness of flavors. What a festive dish. I made my à la Damaris version of it.
Ingredients
350 gram basmati rice
2 Onions
2 garlic cloves
1 pomegranate
0,5 table spoon allspice
0,5 table spoon Libanese sevenspices powder
0,5-1 table spoon pul biber
0,25 table spoon sweet paprika powder
2 table spoon Tomantenpuree
5 table spoon pomegranate melasses
4 Vine leaves from jars
0,5 bosje of each fresh coriander, fresh flat-leaf parsley
100 gram slivered almond
olive oil
salt and pepper
Cooking time
- Cook the rice according to the package.
- Finely chop the onions and garlic.
Cut the stems off the vine leaves and cut them into 1×1 cm pieces as well.
Brown the almonds in a dry frying pan.
Knock the seeds out of the pomegranate
Finely chop the fresh herbs. - Fry the onions and garlic in the olive oil until nice and brown and soft. Add the rice and fry all over until each grain has gotten nice and oily.
In a bowl, mix the tomato paste, spices, pomegranate molasses with 100ml of water. If it gets too dry, you can add a little more water. It has to have the thickness of cream, so to speak. - Then add the tomato paste sauce to the rice and stir well. Let the rice absorb everything nicely. Bring it to taste with salt and pepper.
- Finally, add the fresh herbs. Turn off the heat and stir well.
- To serve, spoon the rice onto a nice platter. Furthermore, the almonds over the rice. Do the same with the pomegranate seeds.
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