Afghan rice

Ingredients for 4 servings:

• 1 onion(s)
• 250g basmati
• Saffron powder or saffron threads
• ½ tsp turmeric
• 1 liter vegetable broth
• 1 tsp cumin, ground
• 1 tsp cardamom, ground
• salt and pepper
• 100 g almond(s), whole
• 500 g carrot(s)
• 1 bunch of spring onions
• 150 g apricot(s), dried, diced
• 150 g raisins
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

good with grilled, pan-fried, buffet

Blanch the almonds in boiling water, let them steep briefly, drain, and peel off the skin. Peel the carrots and cut into slightly thicker slices, and slice the spring onions into rings. Dice the onions and sauté in olive oil. Add the washed rice and saffron, season with salt and pepper, sauté briefly, and then top up with hot vegetable stock. Add the apricots, raisins, carrots, almonds, and spring onions to the rice. Season with the spices and bring to a boil. Then cover and simmer over low heat until the rice is tender. Stir occasionally and add a little more water if needed. Season again and arrange in a mound on a platter.