The crispiest Cashew Rice with caramelized onions, turmeric, and curry powder topped with tangy labne and fresh dill. So satisfying and the perfect side to any main!
1/3cupLabneh, greek yogurt or sour cream could work here too
fresh dill, garnish but necessary
Instructions
TO BOIL THE RICE
Bring a large pot of heavily salted water to a boil.
Add the rice and stir immediately for about a minutes to prevent sticking.
Boil the rice for 8-10 minutes until just cooked through. Taste!
Drain the rice into a mesh strainer and rinse with cool water. Set aside
FOR THE CRUNCHY RICE
Heat the butter and olive oil in an 10" non-stick fry pan over medium heat.
Add onions and a pinch of salt to the pan. Cook, stirring occasionally until the onions have softened and started to pick up color, about 5-6 minutes.
Add the cashews, turmeric, and curry powder, stir and continue cooking until fragrant, about 1 minute.
Add the rice and season with a good pinch of salt.
Mix until the rice is coated nicely with the oil and fat.
Flatten the rice into a compact cake in the pan using a wooden spatula. Press down fairly firmly all around.
Turn the heat to low and cook, completely undisturbed, until the rice around the edges is slightly browned, about 10 minutes. Give the pan a quarter turn every few minutes to distribute the heat evenly around the pan.
Turn the heat off and place a plate (that's slightly bigger than the pan) upside down on the pan and invert the huge crispy rice cake onto the plate.
Top with dollops of Labneh and garnish with lots of dill.
Notes
If you are a dried fruit type of person, add a handful of raisins, dried cranberries, barberries, or apricots while cooking the onions and nuts.Use left over rice from any take out!Change out the cashews for slivered almonds!You can use more curry powder here too to make it spicier.