Oriental spiced rice on caramelized cinnamon carrots

Name: Oriental spiced rice on caramelized cinnamon carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Garlic cloves; 250 g Cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g Sultanas; 50 g dried dates with stone; 50 g Almond kernels with skin; 1 small pomegranate; 300 g Basmati rice; 4 large carrots; 2 red onions; 4 TABLESPOONS clarified butter; 3 TABLESPOONS Ras el Hanout; 7-10 Tbsp Cinnamon; 7-10 Tbsp Chilli powder

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Garlic cloves
250 g Cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g Sultanas
50 g dried dates with stone
50 g Almond kernels with skin
1 small pomegranate
300 g Basmati rice
4 large carrots
2 red onions
4 TABLESPOONS clarified butter
3 TABLESPOONS Ras el Hanout
7-10 Tbsp Cinnamon
7-10 Tbsp Chilli powder

Directions

1
For the dip, peel the garlic and chop very finely. Mix with yoghurt. Season to taste with salt and pepper.
2
Rinse and drain the sultanas. Cut dates lengthwise, stone them and cut them into small pieces. Coarsely chop the almonds. Halve the pomegranate, break into large pieces and remove the seeds.
3
Cook the rice in a good 600 ml of boiling salted water according to the package instructions.
4
Peel, wash and cut the carrots into small pieces. Peel and finely chop the onions. Heat 2 tablespoons of lard in a frying pan. Fry carrots and onions for 4-5 minutes. Sprinkle 1 tbsp. sugar over them and caramelise while stirring.
5
Deglaze with 6-8 tablespoons of water and simmer for 2-3 minutes. Season with salt and pepper. Keep warm if necessary.
6
Pour the rice into a sieve and heat 2 tbsp. lard in the rice pot. Sweat Ras el Hanout and 1/2 tsp. each of cinnamon and chilli powder in it for about 1 minute. Add rice, dates and sultanas and heat while stirring.
7
Fold the almonds and pomegranate seeds into the rice. Season to taste with a little salt.
8
If necessary, arrange the rice on four plates using a large starter ring. Spread carrots around it. Add a little yoghurt to each plate and the rest yoghurt.