Basmati Rice with Turmeric and Pomegranate

Ingredients

• 1 onion
• 250 g Basmati rice
• 3 tbsp clarified butter
• Salt
• 1 tsp turmeric powder
• 200 g kidney beans
• 150 g fresh peas (without pods)
• 1 Carrot
• 1 handful mint
• 0.25 pomegranate
• 5 tbsp Rapeseed Oil
• 50 g cashew nuts
• pepper (ground)

Instructions

1. 1.

   Peel and dice the onion. In a pot, sauté the rice and half of the diced onions in hot clarified butter until the onions become translucent. Add salt generously, stir in turmeric powder, then cover with water about one finger’s breadth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Remove from heat and let it stand covered for another 5 minutes.

2. 2.

   Meanwhile, wash, trim, and chop the beans. Rinse peas in a sieve, peel and finely dice the carrot. Wash mint, pat dry, and cut into strips. Carefully break apart the pomegranate seeds. Mix the seeds with the remaining onion cubes and half of the mint.

3. 3.

   Heat rapeseed oil in a large pan, add beans, carrots, peas, and cashews, stirring occasionally over medium heat for about 10 minutes. Season with salt and pepper. Stir in the rice and mix well. Plate the dish, spoon 1–2 tbsp of the pomegranate mixture on top, sprinkle with remaining mint, and serve the rest of the pomegranate mix on the side.