INGREDIENTS
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For the rice:
- 2 cups water
- 1 cup basmati rice
- 1 tbsp extra-virgin olive oil
- 1/2 tbsp turmeric
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp onion powder
For the stew:
- 2 tbsp extra-virgin olive oil
- 2 lb "country ribs", cut to 3/4 inch dice.
- 1 large white onion, diced
- 1 large carrot, peeled, diced fine
- 4 cloves garlic, minced
- 1 tbsp paprika
- 2 tsp cumin
- 1/2 tbsp cinnamon
- 1 15oz can chicken broth
- 1 cup water
- 1 can chickpeas, drained
- 1/2 cup halved pitted kalamata olives
- 1/2 cup golden raisins
- salt
- sliced green onions for garnish (optional)
DIRECTIONS
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For the rice:
1. Bring water to boil.
2. Add all remaining ingredients, stir, cover, simmer for 20 minutes until liquid absorbed, fluff with fork.
For the stew:
1. Heat olive oil over medium-high heat.
2. In batches, brown pork in oil on all sides. Remove with a slotted spoon, set aside.
3. Lower to medium heat, add onion and carrot to pot, scraping up fond, until soft and aromatic, about 6-8 minutes.
4. Add garlic, stir for another minute.
5. Add spices (paprika, cumin, cinnamon), stir to toast for 30 seconds.
6. Return pork to pot, add broth and water.
7. Bring to simmer, cover and simmer for an hour.
8. Remove cover, bring back to hearty simmer, add raisins, chickpeas and kalamata olives, and simmer until stew has thickened.
9. Salt to taste if you didn't follow the NOTE below.
10. Serve with turmeric rice, garnish with green onions.
NOTE: Any time you add something to a pot like pork or vegetables (steps 2+3 here), add salt. Just do it. It's fun, it looks cool, and by the end, you never have to "season to taste", because you were doing it the whole time.
