Pasha rice from Somalia

Ingredients for 4 servings:

• 300 g long grain rice
• 1 tsp turmeric
• 40 g raisins
• 1 pomegranate, fresh
• 30 g pistachios, chopped
• 1 lime(s)
• 1 tbsp rose water
• 1 tsp sugar
• 30 g pine nuts
• 60 g butter
• 50 g almonds, peeled, halved
• 10 dates, fresh, pitted, roughly chopped
• 50 g raisins (large raisins)
• 1 tsp rose water
• 450 ml water, approx.

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Total time approx. 1 hour

warm as a main course – cold a delicious buffet item

Soak the raisins in lukewarm water for at least 20 minutes. Pour 450 ml of water into a saucepan, dissolve the turmeric in it, and add the rice. Cover and simmer until the rice has absorbed all the water. Add more water if necessary. Meanwhile, halve the pomegranate and carefully remove the seeds from the skin. Squeeze the lime. Lightly salt and pepper the rice. Mix 1 tablespoon of rose water, the sugar, and the lime juice together with the pomegranate seeds, chopped pistachios, drained raisins, and pine nuts into the rice. Heat the butter in a pan, toast the almonds until golden brown, and use this to season the rice. Add the chopped dates and the remaining raisins and fry gently for a few minutes, stirring. Remove from the heat and stir in another 1 tablespoon of rose water. Plate up the finished rice mixture and serve.