Gilding the Lily since 2006
Is rice pilaf universal? I think so.
View this post on Instagram Tonight’s dinner inspiration comes from Central Asia (one of my favorite culinary sandboxes), but with a few twists: this is plov (pilaf) of jasmine rice cooked with smoked duck stock, red onion, homegrown Jarrahdale pumpkin (a gorgeous blue-skinned variety), dried homegrown Chester blackberries (in lieu of barberries, to bring chewy tartness), toasted almonds, and chopped dates. I seasoned with dried marigold (aka Georgian saffron), coriander seed, cinnamon, turmeric, orange flower water, salt and pepper, then added some leftover Anderson Ranches lamb meatballs (that I pulled from the freezer yesterday) to warm through for the last five minutes, and topped with chopped cilantro, dill, and mint. It may be more autumny than springy, but it’s fragrant, complex and a fantastic one-pan meal. A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Apr 14, 2019 at 7:08pm PDT
Tonight’s dinner inspiration comes from Central Asia (one of my favorite culinary sandboxes), but with a few twists: this is plov (pilaf) of jasmine rice cooked with smoked duck stock, red onion, homegrown Jarrahdale pumpkin (a gorgeous blue-skinned variety), dried homegrown Chester blackberries (in lieu of barberries, to bring chewy tartness), toasted almonds, and chopped dates. I seasoned with dried marigold (aka Georgian saffron), coriander seed, cinnamon, turmeric, orange flower water, salt and pepper, then added some leftover Anderson Ranches lamb meatballs (that I pulled from the freezer yesterday) to warm through for the last five minutes, and topped with chopped cilantro, dill, and mint. It may be more autumny than springy, but it’s fragrant, complex and a fantastic one-pan meal.
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Apr 14, 2019 at 7:08pm PDT