Rice with herbs and spices
Olive oil 2 tbsp. l.
Onions 1/2 pcs.
Fennel 1/2 pcs.
2 cloves minced garlic
Black pepper to taste peretspo
Ground coriander 1/4 hours. L.
Ground turmeric 1/4 hours. L.
1.5 cups of chicken broth
Chopped 1/4 cup roasted almonds
Chopped cilantro 2 tablespoons. l.
Heat oil in a medium saucepan over medium heat.
Add the chopped onions, chopped dill, garlic, salt and pepper. Cook, stirring often, until the onion is soft and translucent. It takes about 5-8 minutes.
Add the coriander and turmeric. Cook, stirring, until fragrant about 30 seconds.
Add the rice and cook, stirring often, for 3 minutes.
Pour in the broth, season with salt and pepper. Bring to a boil. Reduce the heat, cover the pan with a lid and simmer until the rice is tender and liquid is absorbed. It takes 12-15 minutes.
Remove the dish from the heat and mix the rice with a fork. Cover with a clean kitchen towel, then cover. Leave for 10 minutes.
Before serving, mix with fennel, almonds and chopped cilantro.