by Maria Teresa Jorge
View
my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 1/2 cup long grain rice Ask a question about this ingredient
3 cups hot water Ask a question about this ingredient
2 shallots finely chopped Ask a question about this ingredient
2 garlic cloves very finely chopped Ask a question about this ingredient
1 tablespoon fresh mint finely chopped Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1/2 cup golden raisins Ask a question about this ingredient
1/2 cup Pine nuts lightly toasted Ask a question about this ingredient
1 cup shredded apple Ask a question about this ingredient
2 teaspoons golden sesame seeds Ask a question about this ingredient
1/4 stick cinnamon (optional) Ask a question about this ingredient
2 cloves Ask a question about this ingredient
6 black peppercorns Ask a question about this ingredient
1/2 teaspoon all spice Ask a question about this ingredient
1/2 teaspoon ground nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed Ask a question about this ingredient
1 teaspoon Sumac Ask a question about this ingredient
Chopp the shallots very finely.
Ask a question about this stepChop the garlic cloves finely, removing the inner green part.
Ask a question about this stepWash the fresh mint, pat dry and chop the leaves finely.
Ask a question about this stepWash the rice until the water comes out clean. Put the rice in a sieve and let drain.
Ask a question about this stepBring the water to a boil and warm.
Ask a question about this stepIn 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
Ask a question about this stepAdd 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.
Ask a question about this stepTurn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
Ask a question about this stepFluff 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.
Ask a question about this stepSprinkle with Sumac and garnish with the chopped mint and serve.
Ask a question about this step
