Rice with Pomegranate
JASI DOESN'T LIKE IT. I didn't like the cinnamon.
Ingredients
| — | стафиди - 50 г |
| — | вино - 3 с.л. шери |
| — | лук - 1 глава червен |
| — | чесън - 1 скилидка |
| — | олио - 1 с.л. |
| — | ориз - 250 г жасминов |
| — | анасон - 2 бр. звезден |
| — | кардамон - 3 броя зелен |
| — | канела - 1 пръчка |
| — | куркума - 1 ч.л. |
| — | вода - 500 мл вряща |
| — | сол |
| — | черен пипер |
| — | кедрови ядки - 3 супени лъжици |
| — | нар - 1 бр. |
| — | мента - 2 листа |
Instructions
- Soak the raisins in the sherry for about 20 minutes. Clean the onion and garlic, cut them small and put them in hot oil.
- Add the rice and the spices and sauté them for 1-2 minutes. Then pour in the water, add the raisins and salt. Boil the rice for about 15-20 minutes.
- Toast the pine nuts in a pan. Meanwhile peel the pomegranate and separate the seeds. Wash the mint and cut it small.
- Stir the cooked rice with the pine nuts, season with salt and black pepper. Sprinkle with the pomegranate seeds and garnish with the mint when serving.