Shirin Polov, Crunchy Rice Pilaf with Pistachios and Orange
2 cups Basmati rice
2 tablespoons butter
1 tablespoon salt
1/4 cup milk
1/4 cup vegetable oil
Pinch of saffron
1 orange, zested
1/2 cup pistachios, toasted and chopped
1 carrot, shredded
1/4 cup apricots, finely diced
1/4 cup dried barberries, goji berries, or cranberries
Rinse rice well in cold water, until the water runs clear. Bring a pot of water to a boil, add the washed rice, and cook for five minutes. Then drain.
In a large cast-iron pan, melt the butter over medium-low heat. Add reserved rice, salt, milk, and oil. Stir to combine, then spread the mixture evenly in the pan, poking holes into the rice with the bottom of a wooden spoon to let the steam escape. Cover the pan and cook over medium heat for 10 minutes without disturbing it.
Submerge saffron in 1/2 cup hot water, then pour the liquid over the rice. Lower the heat a little and continue to cook the rice for 30-35 minutes, rotating the pot occasionally to ensure the heat source touches the bottom of the pan evenly. Listen to the rice carefully and occasionally prop up a section of the rice with a spatula and peek at the underside to make sure it’s not burning–you’re looking for a thick golden crust.
Once the rice sounds like softly popping corn and smells nutty, it’s done. Let it rice sit for 10 minutes in the pan, then invert it onto a large platter, breaking up the crunchy bits and piling them on top.
Sprinkle the surface with orange zest, pistachios, carrot, and dried fruit.
Fedora’s Cured Arctic Char Recipe by Mehdi Brunet-Benkritly for Fedora
1 cup kosher salt
1/2 cup fine sugar
2 limes, zested, juiced, and divided
1 skin-on, deboned arctic char fillet (approximately 3/4 pound)
1 cup sour cream
1 tablespoon blond miso
1/2 teaspoon black pepper
1 cup white rice
2 tablespoons vegetable oil
1/3 cup lemon juice
2/3 cup olive oil
1 scallion, green portion only, cut thinly lengthwise Maldon salt
Mix salt, sugar, and zest of 1 lime in a small bowl. Season the fish very generously on both sides. Store in an air-tight container and let cure for 12 hours. Then rinse fish quickly with cold water and pat dry.
Mix sour cream, miso, and pepper in a small bowl. Add zest and juice from other lime and stir to incorporate. (Save the rest of the lime juice for another use.) Season with salt to taste.
Preheat oven to 200 degrees. In a pot of boiling salted water, cook rice until tender. Drain and spread onto a sheet pan in a single layer. Cook in the oven until translucent, or about 30 minutes. Then, in a large nonstick skillet, heat the vegetable oil. Fry the rice over high heat until brown and crispy, 5-7 minutes. Season with salt.
Whisk together lemon juice, olive oil, and scallion.
To plate, thinly slice the cured fish and fan a few slices. Spoon some miso cream onto the plate. Scatter the puffed rice and drizzle the lemon vinaigrette. Finish with a few crystals of Maldon salt.
Spoon Thai’s Naem Khao Thawt Serves 2
2 cups cold,cooked long-grain rice (preferably jasmine)
1 tablespoon Thai red curry paste
2 tablespoons rice flour (all-purpose flour also works)
1 cup vegetable oil
3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon sugar
1/2 tablespoon finely chopped fresh Bird’s Eye chiles
1/2 cup sliced naem (Thai cured pork sausage)
1/2 cup thinly sliced ginger
1/3 cup thinly sliced red onions
1/4 cup chopped cilantro
1/4 cup chopped scallions
1/3 cup fried or roasted peanuts
Thoroughly mix rice, curry paste, and flour. Form the mixture into 3 patties of equal size. In a large heavy skillet, heat oil until a deep-fry thermometer reaches 375 degrees F. Fry each patty individually until the exteriors are golden brown and crunchy. Set on a paper towel to drain, splitting each croquette in half. Allow to cool down enough for you to handle, at least 10 minutes.
With a spoon, scoop out and discard the inside of the patties. Tear the crunchy shells into 1/4-inch bits; set aside.
Whisk together fish sauce, lime juice, sugar, and chiles. Add naem, followed by the rice bits and the remaining ingredients. Toss and serve immediately.
Source: These recipes we obtained from Bon Appétit.