2 servings
- 80 g (2.80 oz) Thai rice
- 50 g (1.76 oz) glasswort, rinsed and roughly chopped
- 1 carrot, chopped and shaped as flowers
- Cumin seeds
- Lemon zest
- A handful of raisins
- 10 pistachios
- Extra-virgin olive oil
- Sea salt
Put some water in a bowl. As soon as it boils, add some salt and the pistachios. Let them boil for about 2 minutes. Drain (do not throw away the water: you will be use it to cook the vegetables and the rice) and let them cool. Same thing for the carrot flowers, which are not compulsory but which give a creative touch to the dish (and are edible!). Let them cook for about 4 minutes. Then drain the flowers and pour the rice in the water.
Peel the pistachios and put them in the mixer or food processor.
When there are 6-7 minutes left in the rice cooking time, add the glasswort to the rice. After 2-3 minutes add the lemon zest.
Heat some oil, some cumin seeds and the minced pistachios in a frying pan. Drain the rice and the glasswort and place them in this frying pan. Let all the ingredients flavor for a couple of minutes. Garnish the dish with carrot flowers and a little bit of oil before serving.
