Spiced rice on vegetables with yoghurt dip

Name: Spiced rice on vegetables with yoghurt dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Basmati Rice; 7-10 Tbsp Salt; 600 g Carrots; 2 red onions; 5 TABLESPOONS clarified butter; 1 TABLESPOON Sugar; 200 ml Vegetable broth; 1-2 TEASPOONS Cornstarch; 1 1/2 TSP. Cinnamon; 7-10 Tbsp Pepper; 2 Garlic cloves; 250 g Cream-Yoghurt; 1/2 small pomegranate; 50 g Almond kernels with skin; 50 g dried dates, without stone; 2 TABLESPOONS Ras el Hanout; 1 TEASPOON ground cilantro; 1/2 TEASPOON ground chilli peppers (e.g. cayenne pepper); 50 g Golden raisins substitute normal sultanas (yellow sultanas); 7-10 Tbsp (From -02: with coriander for garnishing)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Basmati Rice
7-10 Tbsp Salt
600 g Carrots
2 red onions
5 TABLESPOONS clarified butter
1 TABLESPOON Sugar
200 ml Vegetable broth
1-2 TEASPOONS Cornstarch
1 1/2 TSP. Cinnamon
7-10 Tbsp Pepper
2 Garlic cloves
250 g Cream-Yoghurt
1/2 small pomegranate
50 g Almond kernels with skin
50 g dried dates, without stone
2 TABLESPOONS Ras el Hanout
1 TEASPOON ground cilantro
1/2 TEASPOON ground chilli peppers (e.g. cayenne pepper)
50 g Golden raisins substitute normal sultanas (yellow sultanas)
7-10 Tbsp (From -02: with coriander for garnishing)

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and wash the carrots, quarter them lengthwise and cut into slices. Peel and quarter onions and cut into strips. Heat 2 tablespoons of clarified butter in a frying pan. Fry the carrots for 4-5 minutes, turning over. Add sugar and allow to caramelize while turning. Deglaze with stock, bring to the boil, simmer for 4-5 minutes. Mix starch with a little water and thicken the stock slightly. Stir 1 tsp. cinnamon into the carrots, season with salt and pepper
2
Peel and chop the garlic and mix with yoghurt. Break the pomegranate into several pieces and remove the seeds. Coarsely chop the almonds. Cut dates into pieces. Drain rice in a sieve, let drain
3
Melt 3 tablespoons of clarified butter in a rice pot. Fry Ras El Hanout, ground coriander, 1/2 tsp. cinnamon and ground chilli for about 1 minute. Add the rice, dates and sultanas, cover and warm up. If necessary, also heat up carrots. Add almonds and pomegranate seeds to the rice, season with salt.
4
Put carrots on plates. Arrange the rice on the plate, possibly with the help of an appetizer ring. Place 1 blob of garlic yoghurt on each plate and serve. Add the remaining yoghurt. (From -02: garnish with coriander)