This is a one pan recipe that creates delightfully purple rice, naturally dyed by the red cabbage. We love this topped with dollops of plain yogurt. The spices are flexible and we encourage you to adapt this baked rice to your own flavor profile. Have fun with it by making it your own!
2 cups basmati rice
4.5 cups water
4 cloves garlic
2 Tbsp. ghee or butter
1 Tbsp. tomato paste
1 tsp. cumin
¼ tsp. cayenne
½ tsp. dill
2 tsp. salt
¼ cup plain yogurt
1. Preheat the oven to 400 degrees Fahrenheit. Halve the red cabbage. Use your knife to remove the core by making two triangular downward cuts, then cut the cabbage into bite-sized pieces.
2. Dice one onion. For the second onion, halve and slice into strips. Mince the garlic cloves.
3. Grease a 9x13 inch roasting tin with 1 tbsp ghee or butter. Add in the cabbage, diced onions, rice, water, minced garlic, tomato paste, cumin, cayenne, dill, and salt. Mix together until well incorporated and all of the ingredients are mingled together. Top with the sliced onions, then drizzle with 1 tbsp of ghee or butter.
4. Cover the baking dish with foil to trap steam and bake for 60 minutes, then remove the foil and return to the oven for 15 minutes to brown the onions on top.
5. Allow the rice to rest and cool for 10 minutes, then serve with dollops of yogurt.
This recipe was created by Local Roots Recipe contributor Irena Huang
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