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| Mako Kababs on Spice Rice with Cashews |
| It is customary to leave the whole spices in the rice, but warn your guests about the cloves; they're overwhelming if you bite into one.
Ingredients 1 1/2 cups basmati rice 2 1/4 cups fresh cold water 2 cinnamon sticks 10 cloves 3 bay leaves pinch turmeric coarse salt 1 tablespoon unsalted butter 4 tablespoons safflower oil [or other vegetable oil] 2 teaspoons mustard seeds [black or yellow] 1/4 cup chopped, roasted cashews 1 1/2 pounds shark steak, 1 inch thick, cut into 1” cubes 1 tablespoon fresh lemon juice 3 cloves garlic, minced fresh ground black peeper 1/3 cup Italian flat leaf parsley lemon wedges, for serving, optional Method Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork. Heat a grill pan or large heavy frying pan over moderately high heat. Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic. Sprinkle with salt and the pepper. Cook the kabobs, turning, until just done, about 8 minutes. Add the parsley to the rice and mound on plates. Top with the shark kabobs and serve with the lemon wedges, if using |