Generous pinch saffron threads soaked in 3 tbsp hot water
1 tsp smoked paprika
100g (1 cup) frozen peas
3 tbsp olive oil
Salt and pepper
Lemon wedges and fresh parsley to serve
π¨βπ³ Instructions
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Brown all over 4-5 minutes per side. Remove.
In same pan, cook onion and bell pepper 8 minutes until softened. Add garlic 1 minute.
Add crushed tomatoes and cook 5 minutes.
Add rice and stir to coat in the tomato mixture for 2 minutes.
Pour in warm broth and saffron water. Stir once, then do not stir again β this is critical for paella.
Nestle chicken pieces into the rice. Bring to a boil, then simmer on medium-low for 18-20 minutes.
Add peas in last 5 minutes. At the end, increase heat briefly to create the socarrat (crispy bottom) β listen for a faint crackling.
Remove from heat, cover with foil and rest 5 minutes. Garnish with parsley and lemon wedges.
Parboil soaked rice with whole spices (bay leaves, cardamom, cloves) in salted water until 70% cooked β grains should have a hard core. Drain.
Caramelize sliced onion in oil until deep golden brown and crispy. Set aside for garnish.
Cook diced onion in ghee until golden. Add garlic and ginger 2 minutes. Add all ground spices and cook 1 minute.
Add tomatoes and cook down 10 minutes. Add vegetables and yogurt. Cook covered 15 minutes.
In a heavy pot, layer: half the rice, all the vegetable mixture, remaining rice. Drizzle saffron milk over top.
Dot with ghee and scatter mint leaves. Cover tightly with foil then lid.
Cook on very low heat (dum method) for 25-30 minutes.
Fluff gently with fork, folding layers together minimally. Garnish with fried onions and cilantro.
πLebanese Mujaddara
β± 45 minπ€ 4
expand
π§Ί Ingredients
200g (1 cup) long grain rice
200g (1 cup) green or brown lentils
2 large onions thinly sliced into rings
4 tbsp olive oil
1 tsp ground cumin
Β½ tsp allspice
Β½ tsp cinnamon
1 tsp fine salt
600ml (2Β½ cups) water or vegetable broth
Greek yogurt and fresh parsley to serve
Cucumber tomato salad to serve
π¨βπ³ Instructions
In a large pot, bring lentils to a boil in the water. Simmer 15 minutes until almost but not fully tender. Do not drain β the lentils absorb the water.
While lentils cook, heat olive oil in a large skillet over medium heat. Add sliced onions with a pinch of salt. Cook for 25-30 minutes, stirring every few minutes, until deeply caramelized and almost crispy. The patience here creates the dish.
Reserve half the caramelized onions for topping. Add the rest to the lentils along with the rice, cumin, allspice, cinnamon, and salt.
Stir well. Cover tightly and cook on low heat for 20 minutes without lifting the lid.
Remove from heat and steam 10 more minutes.
Fluff with a fork. Taste and season generously.
Serve topped with crispy caramelized onions and alongside yogurt and a simple salad.
πThai Pineapple Fried Rice
β± 20 minπ€ 4
expand
π§Ί Ingredients
400g (2 cups) cold cooked jasmine rice
1 small pineapple or 1 can (400g) pineapple chunks drained
200g (7 oz) shrimp or diced chicken
3 eggs beaten
1 onion diced
3 garlic cloves minced
2 green onions sliced
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp curry powder
2 tbsp neutral oil
50g (β cup) cashews toasted
Fresh cilantro and lime wedges to serve
π¨βπ³ Instructions
If using whole pineapple, halve it and scoop out flesh, leaving shells as serving bowls. Dice the pineapple flesh.
Heat oil in a large wok over high heat. Cook shrimp or chicken 3-4 minutes until cooked. Remove.
Add onion to wok, stir-fry 2 minutes. Add garlic and curry powder, cook 30 seconds.
Push to sides. Scramble eggs in the center until just set, then mix with onion.
Add cold rice, breaking up clumps. Stir-fry over high heat pressing rice against the pan for 2-3 minutes.
Add pineapple chunks, cooked protein, soy sauce, and fish sauce. Toss 2 minutes.
Stir in green onions and toasted cashews.
Serve in pineapple shells if using, garnished with cilantro and lime wedges.
πPersian Jeweled Rice (Morasa Polow)
β± 1 hr 15 minπ€ 6
expand
π§Ί Ingredients
400g (2 cups) basmati rice soaked 1 hr
Pinch saffron soaked in 3 tbsp hot water
3 tbsp butter or ghee
Jewels: 80g (Β½ cup) dried barberries or dried cranberries
Jewels: 60g (Β½ cup) pistachios roughly chopped
Jewels: 60g (Β½ cup) slivered almonds toasted
Jewels: 50g (β cup) pomegranate arils
Jewels: 2 tbsp dried apricots sliced
Orange zest from 1 orange
1 tsp cinnamon, Β½ tsp cardamom
2 tbsp rose water
1 tsp salt
π¨βπ³ Instructions
Parboil soaked rice in plenty of salted water 7-8 minutes until just barely tender with a hard core. Drain.
In a large non-stick pot, melt remaining butter. Mix 2 large spoons of rice with saffron water. Place this as a layer on the bottom of the pot β this forms the golden tahdig (crispy crust).
Heap remaining rice in a pyramid shape on top. Poke 5-6 holes with the handle of a wooden spoon.
Cover with a clean towel under the lid to absorb steam. Cook on medium-low 30-35 minutes.
Carefully flip onto a serving platter so golden crust faces up.
Mix all the jewels with orange zest, cinnamon, cardamom, and rose water.
Scatter jewels over the rice. Serve immediately β this dish is as beautiful as it is delicious.
Wet your hands. Take 2 tbsp cold risotto, flatten into a disk. Place a cube of mozzarella and bit of ham in center. Enclose in risotto and roll firmly into a ball.
Roll each ball in beaten egg, then breadcrumbs, coating thoroughly. Press firmly.
Heat oil to 175Β°C (350Β°F). Fry arancini in batches for 4-5 minutes until deep golden brown all over.
Drain on paper towels 2 minutes.
Serve hot β when you bite in the mozzarella should stretch dramatically. Serve with warm marinara.
Cook each vegetable separately in a little sesame oil and garlic until just tender but still vibrant. Season each with salt. Set aside in individual piles.
Cook beef with soy sauce, sesame oil, mirin, and garlic until browned and caramelized.
Make gochujang sauce: mix all ingredients until smooth.
Fry eggs sunny-side-up until whites are set but yolk is still runny.
Divide warm rice between 4 bowls.
Arrange vegetables and beef in sections around the bowl β presentation matters here.
Place a fried egg on top of each bowl.
Add a large spoonful of gochujang sauce in the center. Sprinkle sesame seeds and green onions.
To eat: mix everything together vigorously so the egg yolk coats everything.
πMiddle Eastern Kabsa
β± 1 hr 15 minπ€ 6
expand
π§Ί Ingredients
400g (2 cups) long grain basmati rice
1 whole chicken cut into pieces (or 4 bone-in thighs)