Although rice plays a relatively minor role in Moroccan cuisine , in some regions in the High Atlas Mountains this spicy rice pan - usually with minced meat - is served as a main course. In the vegetarian version presented here with Prince of Bengal rice and jackfruit , the basic character of this national specialty is wonderfully preserved.
Ingredients for 2 people:
- 200 g Lotao Natural Jackfruit
- 200g Lotao Prince of Bengal rice
- 1 tbsp coconut oil
- 1 small onion (diced)
- 2 garlic cloves
- 2 tomatoes (diced)
- 1 teaspoon paprika powder
- 1 tsp yeast flakes
- ½ tsp smoked salt
- 1 pinch of black pepper
- 1 pinch of coriander, ground
- 1 pinch of cinnamon, ground
- 1 pinch of nutmeg, ground
- 1 pinch of chili
- 1 tbsp tomato paste
- 300 ml vegetable broth
- Bali Pure Salt
- Parsley, yogurt and almond leaves for sprinkling
Rice pan with jackfruit, fine yogurt sauce on top
- Use a fork or chopper to break the jackfruit into small fibers.
- Heat the coconut oil in a pan, fry the onion until golden brown, add the garlic and the other spices until they develop their aroma. Fold in the jackfruit and fry for about 5 minutes.
- Rinse the Lotao Prince of Bengal rice under running water, add it to the jackfruit spice mixture and fry briefly. Deglaze with vegetable broth and bring to the boil. Cover and simmer at a low temperature for 8-10 minutes, then remove from the heat and allow to simmer for 5 minutes.
- Fold in coarsely chopped parsley, arrange on a plate and sprinkle with parsley, flaked almonds and Bali Pur sea salt.
- Best enjoyed immediately hot - but can also be combined with grilled cheese or vegetable skewers, for example. Enjoy your meal!