|Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Photo by Maria Teresa Jorge
Serves 6 – 8
1 1/2 cup long grain rice
3 cups hot water
2 shallots finely chopped
2 garlic cloves very finely chopped
1 tablespoon fresh mint finely chopped
4 tablespoons butter
1/2 cup golden raisins
1/2 cup Pine nuts lightly toasted
1 cup shredded apple
2 teaspoons golden sesame seeds
1/4 stick cinnamon (optional)
6 black peppercorns
1/2 teaspoon all spice
1/2 teaspoon ground nutmeg
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed
1 teaspoon Sumac
Chopp the shallots very finely.
Chop the garlic cloves finely, removing the inner green part.
Wash the fresh mint, pat dry and chop the leaves finely.
Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.
Bring the water to a boil and warm.
In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients
Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time.
Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.
Sprinkle with Sumac and garnish with the chopped mint and serve.
By Maria Teresa Jorge