Iraqi Red Rice

Iraqi Red Rice

2 cups Basmati rice
3 1/2 cups boiling water
2 Tbsp pareve chicken consommé powder
3 Tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp sweet paprika
1 tsp turmeric
4 Tbsp tomato paste
6 medium garlic cloves, peeled 

Place rice in a bowl, cover with water and soak for 30 minutes.
Add consommé powder to boiling water and set aside.
Rinse the rice three times, then drain all the water.
In a large pot, warm olive oil over medium high heat, then add the rice and sauté for two minutes.
Add the salt, paprika and turmeric and sauté for two minutes.
Add the tomato paste and stir to coat the rice. Add the stock and garlic, then bring to a boil over high heat, stirring frequently.
When small holes form in the rice and all the water has been absorbed, lower the heat.
Cover the pot with a layer of paper towel and a tight-fitting lid.
Leave to steam for an hour.
Fluff before serving.

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Fruit and Nut Garnish

1 cup sliced almonds
1/2 cup white raisins or sultanas
1 onion, finely sliced into ribbons
2 Tbsp avocado oil, divided

Warm a nonstick skillet over medium high heat, then add the almonds. Stir the almonds to toast evenly, about 2 to 3 minutes. Remove almonds from skillet and set aside.
Pour 1 tablespoon of oil into the skillet and warm over medium heat. Add raisins and fry until slightly golden and plump, about 2 to 3 minutes. Remove raisins from skillet and set aside.
Add remaining oil to the skillet and warm over medium heat. Add the onions, lower heat and sauté until golden brown, about 15-20 minutes.
Serve over rice.