Saudi Arabian Rice with Turkey Kabobs, Zucchini, and Spicy Yoghurt

This evening (10 June 2013), I had dinner with my very dear friends Paul and Silke Handley at their home in Gex, France.  (Paul was the head of OCHA – my boss – when I worked in Nepal in 2007).  As always – Paul made a fabulous meal, a Saudi Arabian rice dish with turkey kabob, zucchini and a spicy yoghurt.

The Rice

4 tablespoons olive oil

1 large onion, chopped fine

2 cloves of garlic, minced

1½ cups Basmati rice (soaked for 30 minutes, rinsed and drained)

4 tablespoons raisins

2 tablespoons tomato paste dissolved in 4 tablespoons hot water

¾ teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

Good pinch of ground cloves

3 cups water

4 tablespoons pine nuts (or sunflower seeds) toasted, for garnish

2-3 sprigs coriander leaves for garnish

• In a large pot, sauté the onion in the olive oil, for about 10 minutes. 
• Add the garlic and sauté for an additional 2-3 minutes. 
• Add the rice and stir for 2-3 minutes. 
• Add all the rest of the ingredients (except for the pine nuts), and stir. 
• Bring to a boil and cook over medium heat for about 12 minutes. 
• Stir the rice once, cover tightly, and turn off the heat so that the rice continues to cook in its own steam for another 30 minutes. 
• While the rice is cooking, toast the pine nuts in heavy frying pan over a medium heat, until nicely browned.

The Zucchini

2-3 zucchini

3-4 tablespoons olive oil

• Wash the zucchini but do not peel and cut into chunks.
• Sauté in the olive oil for about 15 minutes, until soft.

The Turkey Kabobs

About  1 pound of turkey (or chicken) kabobs, spiced 

Olive oil

• If the kabobs are not spiced, spice or marinade the turkey or chicken with your favorite spices.
• Stir fry in olive oil until cooked, about 10-15 minutes.

The Yoghurt

Approx. 1½ cups plain thick yoghurt (great if you can get sour Iranian, Afghan or Balkan yoghurt)

3-4 tablespoons olive oil

Tablespoon crushed cumin

½ teaspoon sea salt

• Grind together the sea salt and cumin. 
•  Add the olive oil and salt/cumin to the yoghurt and mix well.

To serve

•  Put the rice on a large serving dish. 
• Put the zucchini around the dish.
• Add the kabobs on top of the rice. 
• Garnish with pine nuts and coriander leaves. 
• Serve with yoghurt on the side.