Jeweled Rice

spiced basmati rice base + gem-colored dried fruits + toasted pistachios and almonds + roasted chicken • A gorgeous array of toppings makes this rice bowl one of the prettiest in the chapter. Soaking the gem-colored dried fruits in hot water allows them to plump up and taste as good as they look.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a heavy-bottomed medium saucepan with a lid, warm the butter and olive oil over medium heat. When the butter has melted, add the garlic and the white and light green parts of the onions, and cook, stirring constantly, for 1 minute. Add the rice, turmeric, cardamom pods, cinnamon stick, fine salt, and several grinds of pepper. Cook, stirring, until the spices are fragrant, about 3 minutes. Pour in the water. Cover the pot, decrease the heat to medium-low, and cook for 18 minutes, until the rice is tender and has absorbed the water. Remove the lid and pick out and discard the cardamom pods and cinnamon stick. Using a wooden spoon, stir the rice and scrape up any crispy browned bits.

Step 2

While the rice is cooking, place the dried fruit in individual bowls to keep them separate. Pour enough hot water from the tap into each bowl to cover the fruit. Let soak until each fruit has plumped up, about 5 minutes. Drain the soaked fruit and squeeze them to remove any excess water.

Step 3

In a small, dry skillet over medium heat, toast the nuts, one type at a time to keep them separate, until fragrant and golden, 2 to 5 minutes.

Step 4

To serve, divide the rice between 2 bowls. Arrange each topping—the dried fruits, the toasted nuts, and the dark green parts of the onions—in distinct rows or scatter them all. Top with the roasted chicken and garnish with a pinch of flaky salt.