Spicy almond rice

Ingredients for 4 servings:

• 100 g almonds, peeled, or almond slivers
• 500 g carrot(s)
• 1 stalk(s) leek
• 2 onions, small to medium
• 3 tbsp oil
• 250 g long grain rice
• 1 pinch of saffron powder or threads
• 1 tsp spice mix (Baharat)
• 750 ml vegetable stock
• 120 g apricot(s), dried
• 100 g raisins
• possibly seeds (pomegranate seeds)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and slice the carrots. Wash, halve, and slice the leeks. Peel and dice the onions. Cut the apricots into small cubes. Heat the oil in a pan and sauté the onions. Add the washed and drained rice with the saffron powder and sauté briefly. Pour in the vegetable stock. Then add the apricots, raisins, carrots, leeks, and almonds to the rice and season with baharat (or cinnamon, cumin, or harissa, if you like) and salt to taste. Bring everything to a boil and then simmer over low heat for about 25-30 minutes. Taste again and adjust the seasoning if desired. If you like, you can also stir in fresh pomegranate seeds once the rice is cooked—depending on your taste.