Pasha Rice from Somalia

Summary

Ingredients

• 300 g lon rain rice
• 1 teaspoon turmeric
• 40 g raisins
• 1 pomegranate, fresher
• 30 g pistachios, chopped
• 1 lime (s)
• 1 tablespoon rose water
• 1 teaspoon sugar
• 30 g pine nuts
• 60 g butter
• 50 g almond (s), peeled, halved
• 10 date (s), fresh, pitted, roughly chopped
• 50 g raisins (lare raisins)
• 1 teaspoon rose water
• 450 ml water, approx.

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Instructions

1. Soak the raisins in lukewarm water for at least 20 minutes.
2. Pour 450 ml of water into a saucepan, dissolve turmeric in it and add the rice. Cover and simmer until the rice has absorbed all of the water. Add more water if necessary.
3. In the meantime, cut the pomegranate in half and carefully remove the seeds from the peel, squeeze the lime. Lightly salt and pepper the rice.
4. Mix 1 tablespoon of rose water, sugar and lime juice and mix with the rice, along with the garnet nuts, chopped pistachios, drained raisins and pine nuts.
5. Heat the butter in a pan, toast the almonds until golden brown and refine the rice with it. Add the chopped up dates and the remaining raisins and stir-fry for a few minutes. Remove from heat and add 1 tablespoon rose water.
6. Arrange and serve the finished rice mixture.