- 2 tablespoons extra virgin olive oil
- 6 shallots, finely sliced
- 2 garlic cloves, finely grated
- 2 cups basmati rice, rinsed
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 10 cups of water
- 2 1/2 tbs kosher salt for the water
- 5 tbs unsalted butter
- 2 tbs avocado oil (or any neutral oil)
- 1 large pinch of saffron soaked in 1 cup of hot water
- 1/2 cup raisins, apricots, dates, currants, whatever you have on hand
- 2 tablespoons whole milk yogurt
- In a large non-stick pan, heat up 2 tablespoons extra virgin olive oil with 2 tablespoons of unsalted butter. Add in the sliced shallots, season with salt and pepper and cook on medium low for 25-30 minutes until deeply golden and sweet. Add in the grated garlic, cinnamon and turmeric and sauté for a couple more minutes. Add in the raisins, mix together and check for seasoning. Remove from the pan and keep to the side.
- Fill a large pot of water with 10 cups of water. Season with 2 1/2 tablespoons of salt and bring to a boil. While it comes to a boil, rinse the rice three times or until the water runs clear.
- When the water comes to a boil, pour in the rice and let boil for 5 minutes or until al dente. Strain and keep to the side.
- Take 1 cup of that rice and mix it with the yogurt, 2 tablespoons avo oil and 1/4 cup of the steeped saffron water. Mix well and spread on the bottom of a large non-stick pan. Then scatter over half the rice. Lay over the caramelized shallots and raisins and finish with the rest of the rice. Pour over the rest of the saffron water and then finish with 3 tablespoons of butter.
- Cover the lid securely with a towel and cover the pan. Turn the heat to medium low and let cook on the stove for 20-25 minutes until the bottom is golden. I always sneak a look from the edges to make sure it’s golden delicious. Flip onto a plate and enjoy.