As this is really twinned to the Rack of Lamb recipe posted yesterday, you can make it up today or go shopping and make for the weekend and then be sure to light the candles on the table and put out cloth napkins, making the table look so inviting. How romantic and special is this?
- 1 cup Basmati rice
- coarse salt
- 1 1/4 cups water
- 1 – 1/4 inch thick slice of peeled ginger
- 1/2 cup freshly chopped dill
- 1/3 cup of pomegranate seeds from half a pomegranate
- 1/3 cup toasted and coarsely chopped pistachios
- 6 large, fresh and soft dates, pitted and coarsely chopped
- 2 tbsp. olive oil
- 1 tbsp. fresh lime juice
Bring the rice, water, pinch of salt and the ginger to a boil in a small saucepan. Cover and reduce the heat to a simmer and cook for about 15-16 minutes until all the liquid has been absorbed. Let stand for 10 minutes then fluff up with a fork.
Transfer to a large bowl, and let this cool for about 5 minutes. Add the dill, seeds, nuts, dates, oil and lime juice. Stir gently to incorporate well. Serve with the lamb and a glass of the red grape.
Date And Ginger Chutney
This is an exotic addition to any cheese plate. Great party fare!
- 1/2 cup orange juice
- 3 tbsp. chopped shallots
- 3 tbsp. sugar
- 2 tbsp. chopped crystallized ginger (be sure to spray your scissors with Pam)
- 1 tbsp. vinegar
- 1 tsp. grated orange zest
- pinch of red pepper flakes (crushed)
- generous pinch of ground cloves and salt
- 18 pitted dates, halved lengthwise and then crosswise
- 12 kumquats, sliced and seeded
- 2 tbsp. chopped, fresh cilantro
Combine all the ingredients up but not including the dates etc. in a saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes. Add the fruit and simmer 1 more minute. Chutney thickens when chilled.
Season with the salt and pepper and stir in the cilantro. Chill until really cold (not covered). Now cover and keep chilled until serving. This could be made a about 6 hours ahead of the party and give you more time to finish your preparations.
Enjoy!