Summary

Ingredients

• 200 g apricot (s), dried
• 200 ml vegetable stock
• 2 cloves garlic)
• Clarified butter
• 800 g beefsteak tomato (s)
• salt and pepper
• Ground cumin
• 3 cup long grain rice
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) ginger, approx. 2 cm
• 3 cardamom pods, green
• 1 clove (s)
• 2 star anise
• Clarified butter
• 2 cup coconut milk, unsweetened
• 5 cup water, salted
• 1 hot pepper, possibly 2, depending on taste
• 150 g cashew nuts
• 1 teaspoon curry powder, mild or hot, depending on your taste
• 2 teaspoons black cumin
• salt
• Clarified butter

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Instructions

1. The cup used as a measure for various ingredients holds 180 ml.
2. For the apricot and tomato ragout:
3. Quarter the apricots and leave to soak in the warmed vegetable stock for about an hour. Scald tomatoes, quench, peel, core and roughly dice. Peel the garlic, dice finely, sauté in clarified butter, add the apricots and vegetable stock, sauté for about 15 minutes. Then add the tomatoes, heat them up and season with salt, pepper and cumin.
4. For the spiced rice:
5. Peel and finely dice the onion and garlic. Heat clarified butter in a saucepan. Fry the onion and garlic cubes over a mild heat. Add rice, peeled and pressed ginger and the spices (remove the cardamom seeds from the capsules) and sauté, stirring constantly.
6. Halve the peppers, remove the seeds, cut into strips and add to the rice.
7. Heat the water and add salt, add coconut milk and four cups of water to the rice and spices. Bring to the boil once, then simmer over low heat with the lid closed for about 20 minutes (according to package instructions). In between, loosen the rice with a fork and add the rest of the water if necessary.
8. For the topping:
9. Heat clarified butter in a pan. Roast cashew nuts, season with curry, black cumin and salt.
10. To serve, arrange the vegetables and rice separately, pour the topping over the rice.