Buttery Bejeweled Rice

Ingredients for Buttery Bejeweled Rice

• 8 spring onions

• 50g sliced almonds

• 80g raw pistachios

• 12 tablespoons unsalted butter, divided

• 2 large carrots, peeled, thinly sliced into coins on a mandoline

• 2 Teelöffel Zucker

• 1 tablespoon kosher salt, plus more

• 5 Knoblauchzehen, dünn geschnitten

• 725ml long-grain rice, rinsed until water runs clear

• 3/4 Teelöffel gemahlener Kardamom

• 3/4 Teelöffel gemahlener Zimt

• 3/4 Teelöffel zerstoßene rote Pfefferflocken

• 3/4 Teelöffel gemahlene Kurkuma

• 240ml mixed unsweetened dried fruit (such as golden raisins, tart cherries, and/or cranberries)

Preheat oven to 177°C. Separate dark green parts from spring onions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool.

Melt 45ml butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any colour, 10–12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl.

Melt another 4 tablespoons butter in the same pot over medium. Add garlic and reserved pale green and white parts of spring onions and cook, stirring occasionally, until softened but without taking on any colour, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 tablespoon salt and 900ml water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25–30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer.

While rice is cooking, melt 2 tablespoons butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside.

Add remaining 45ml butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved spring onion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.

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