Middle Eastern Spiced Chick Pea Rice
Ingredients
- 1.5 teaspoons Baharat Middle Eastern spice blend
- 1.5 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
- 2 cups basmati rice
- 2 tablespoons olive oil
- 3.5 cups water I do 2 cups homemade chicken stock and 1.5 cups water
- 1 can chickpeas rinsed and drained
- 500 g rump steak
- 1/2 cup slithered almonds pan fried in 1 tablespoon olive oil until golden
- Handful of fresh coriander leaves
Instructions
- In a medium to large saucepan, on medium heat, add olive oil and rice. Pan fry until rice granules are heated through and start to whiten.
- Add salt, one teaspoon Baharat, curry powder and turmeric and stir to coat rice.
- Add water and bring to boil, then reduce temperature to a simmer and cover for approx 12 minutes or until rice has absorbed most of the liquid.
- Stir through the chickpeas and replace lid for a further 5 minutes or until rice has absorbed all the liquid and is cooked.
- While rice is cooking, rub the rump steak with 1 tablespoon of olive oil and remaining half teaspoon of Baharat and sprinkle with sea salt and pepper.
- Heat a frying pan until hot, then pan fry the steak until cooked medium - rare. I did 3 minutes one side and 2 minutes on the other.
- Once cooked, rest the steak for 5-10 minutes, then slice thinly.
- Mix steak and toasted almonds through the cooked rice, sprinkle with coriander and serve with a side salad or greens leaves, plus pickles or fermented vegetables.
- Eat and Enjoy!!!!
Notes
Tips: Soak basmati rice for at least half an hour beforehand to make a fluffier rice.
The rump teak will keep cooking once tossed through the rice, so don't over cook it on the pan.
Cut the recipe in half for 4 servings.
The rump teak will keep cooking once tossed through the rice, so don't over cook it on the pan.
Cut the recipe in half for 4 servings.