Yotama Ottolenge's Turmeric and Cherry Rice

Yotama Ottolenge's Turmeric and Cherry Rice

Category: Dishes from cereals and flour products

Ingredients
Basmati rice (or any long grain)	300 g
Cherry tomatoes	400 g
Lemon	1 PC
Vegetable broth or water	500 ml
Cardamom	10 boxes
Turmeric	1 tsp
Garlic	5 cloves or 0.5 tsp. granules
Thyme, leaves	1.5 tbsp. spoons
Parsley	a few twigs
Salt pepper	taste
Olive oil	5 tbsp. l.

Cooking method

• Remove the zest from the lemon with a coarse grater.
• Squeeze out the juice and strain.
• Peel a few boxes of cardamom from the outer shell, leave a few pieces intact (I made in a ratio of 6: 4)
• Cut the cloves of garlic into cloves. I took the granulated one, as it has a more delicate smell, in my opinion. (And yet, my husband does not like him. Fresh smells a mile away, but does not react to granulated)
• Heat the broth to a boil.
• Chop the parsley leaves to add to the finished dish.
• Pour 3 tbsp into a high skillet or stewpan. l. olive oil, heat. Put the spices in the oil - turmeric, garlic, cardamom and zest. Heat until the garlic begins to brown slightly.
• Add whole cherry tomatoes and thyme to the skillet. Fry over low heat until the skin on the cherry begins to crack slightly.
• Add rice, pour in broth, salt and pepper and bring broth to a boil. After that, close the pan or saucepan with a tight lid (if there is a hole in the lid for steam out, then cover it). Reduce heat to the lowest possible on your stove and simmer for 15 minutes. After this time, without opening the lid, turn off and wait another 5-7 minutes.
• Open the lid, carefully (it is better to take a large and sparse-toothed fork) fluff the rice. Add 2 tbsp. l. lemon juice, the remaining olive oil (2 tablespoons), chopped parsley.
• Stir gently again and let sit for a few more minutes. This point is very important, because we need to wait for the sharpness of the lemon juice to go away.
• Serve as a stand-alone dish or as a side dish with fish and meat.

The dish is designed for

6-8 servings

Time for preparing:

30 minutes

Cooking program:

Plate

Note

The world of cooking is dangerous! He draws into himself, as in a black hole, held in other, more important and prestigious professions, people and forces them to go a dangerous road strewn with spices

This is how a certain Yotam Ottolenghi was born in Jerusalem in a professorial family, graduated from the university with a degree in philosophy and literature, and for some time successfully pursued his humanitarian career.
But! .. Once he dropped everything and went to London to enter the famous culinary school Cordon Bleu. Now he has books, restaurants, the world fame of a pastry chef and a cook who makes dishes ... sexy Well, or if you translate this word more veiled, then attractive by its nature.
I must say that his books are still almost unknown in our country, since they have not been translated, so there are few recipes for "his name". One of them, elegant, simple, but amazed me by the novelty of taste, was translated by Olga Baklanova, author of the blog "All the salt".
The original recipe can be viewed on her blog, and in the process of mastering several insignificant changes appeared - I rub the zest finer (so it becomes indistinguishable from rice), I put the spices directly into the oil, where, in my opinion, they open up better, and do not I cover the rice under the lid with any towel. In my opinion, with a good tight lid, this is completely unnecessary.Judging by what I read a long time ago in a Japanese cookbook about cooking rice for sushi (and the same technology is used there - cooking under a tight lid for 15 minutes and settling after), then getting the towel dirty is completely unnecessary. It is enough not to open the lid to the very end, not to let off steam, and to trust the proven technology.
Well, and with garlic I have my own, special relationship. Therefore, I poured a little granules instead of fresh.

Now about the taste. Oddly enough, this quick recipe reminded me to taste of some tazhin Moroccan, with sour lemons. Since finding such lemons in Moscow is an afternoon with fire (I know only one place, and I haven't checked that for a long time), and fermenting itself takes a long time, 2 weeks (and who in 2 weeks will guess what will cook?), Then this rice made me very happy! Together with a set of rice spices unusual for us - cardamom, thyme, lemon gives a fresh, I would say, cheerful taste to this cereal. Try it! I was completely fascinated by this taste. Just please pay attention to the last point - let the lemon juice soak. If you start trying right away, its harshness can alienate the gourmet. But after a few minutes everything becomes very harmonious.

[Ikra]

Ikra, Irina, what an interesting recipe, as I still did not put our favorite thyme in rice, I even have jams with thyme. Lemons are also pleased - the child loves rice with yogurt because of the acidity, I will offer him a hotter alternative. Yes, and lemons this year, like Matroskin's milk, would have a washbasin, would have poured lemon juice there too.
I also often put a disposable paper towel under the lid of rice to absorb excess moisture and get more crumbly pilaf.

[Erhan]

Erhan, Sveta, your experience with a towel is important to me! I will try next time too. Maybe I'm wrong about that. Thanks for stopping by. I would be glad if yours like this rice.

[Ikra, Irina]

Ikra, IrinaWhat a fun way to cook rice: such a combination of spices (cardamom!)!
And, as it seemed, fast enough!
Dragged to bookmarks.
Thank you !

[bangs]

bangsNatasha, however, very quickly! Heat a little spices with tomatoes and rice until tender. So don't take it far, come in handy

To be honest, I can't make friends with cardamom - it gives me at least a delicious, but cold taste. This is how I feel it, as cold. I'll try to make such rice, maybe I'll still understand it, this cardamom ...

[Gata]

Gata, and here everything is "cold". The lemon is refreshing. And this is unexpected for a hot dish, and it seemed to me very tasty. Can I try, what if this turns out to be the beginning of friendship?

Ira, an excellent recipe and such a beautiful one, I'll take it for myself too - I love everything)) A girl once told me about a towel, who got married to Turkey, her husband's family taught me. They put a towel there so that the steam is absorbed into it, and does not go back into the rice with excess moisture. Try it, don't be afraid

Can I try, what if this turns out to be the beginning of friendship?

So I hope otherwise lies, misses cardamom

Hi there! Thanks for the recipe and story!
The tomatoes were only sun-dried. But I still made it for dinner tonight. Spicy taste, I love that. But the sourness did not go to me personally. But my husband really liked everything, from the bouquet to the sourness! Thank you, Ikrina!))

[Arka]

Arka, I'm glad my husband liked it! Is there anything left for tomorrow? Try it tomorrow. I hope it will come in)))) True, sourness may seem intrusive right away. It hit me right away, I was impressed.

[Ikra]

Ikra,

The only thing. which bothers me a little with its unusualness - cardamom in rice. For me it is firmly associated with confectionery and sweet pies, jam)). But the zest, lemon juice, turmeric and thyme in rice recipes sound very much and are often found. Especially lemon peel and juice are good for fish rice. I mean, as a side dish. I have to try your recipe, cardamom intrigued me! And I exclude thyme (I confess, very, very))) - I extremely dislike it. Or is it really necessary and good, without it the whole structure will collapse?

[Scarecrow]

Gotta try your recipe

Scarecrow, Nata, I really trust your taste, so I look forward to your comments

[Scarecrow]

Scarecrow, do it quietly without thyme. Here's what's in the picture - without it. It's trite - I forgot to put it When I remembered, my husband had already photographed, and pouring it on top to preserve authenticity, and asking to reshoot, it was already ... Well, I did not dare)))
Cardamom there, oddly enough, does not sound like pastry (for my taste). I was afraid of this too, because morning coffee with cardamom and marshmallows is every day, a familiar taste.
But then we need Ottolenghi to break stereotypes)))

It seemed to me that cardamom maintains citrus flavor and aroma, while thyme does not dominate. Although this is in my case. I did it once to eat, so I reduced everything, but by eye, but I hope that it was proportional.
And I often combine cardamom with rice, and also coriander and cumin. My dislike is turmeric, I don't like the smell or taste. I was afraid of her in this recipe, and strained the sourness. So, the expectations didn't work. But I ate every last grain of rice. So it turns out I'm flirting? ..

So it turns out I'm flirting? ..

No, you are just a real brave explorer, sacrificing yourself to test the unknown. I'm proud of you!