Tagine-Style Fried Rice
with Lemon Tahini Drizzle & Pistachios
INGREDIENTS
- 2 tbsp tahini
- 1 lemon, zested and juiced
- 6 oz cubed butternut squash
- 1 carrot, peeled and diced
- 2 oz dried apricots, chopped
- 1 garlic clove, peeled and thinly sliced
- 1 zucchini, diced
- 8.8 oz precooked brown rice
- 2 tsp ras el hanout
- 1 tbsp harissa paste
- 2 tbsp pistachios, crushed
- 3 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Add tahini, lemon zest, lemon juice, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt to a small bowl and whisk until smooth. (4-serving meal: use 2 tbsp olive oil, up to 4 tbsp water).
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add butternut squash, carrot, and a pinch of salt and pepper and cook until browned, 5 to 7 minutes. Reduce heat to medium, add apricots, garlic, and zucchini, and cook until zucchini is tender, 5 to 7 minutes. (4-serving meal: use 4 tbsp olive oil).
Add rice, ras el hanout, and a pinch of salt and pepper to the skillet with the veggies and stir. Flatten rice on the bottom of the skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add just 1 tsp harissa and 1 tbsp water and cook, stirring, until water is evaporated, about 1 minute. (4-serving meal: use 2 tsp harissa, 2 tbsp water). TIPS: Add more harissa if you prefer more spice. For the 4-serving meal, transfer vegetables to a plate before cooking rice and add back to the skillet after rice is browned.
Divide the tagine-style fried rice between bowls. Drizzle with lemon tahini dressing and sprinkle with pistachios. !بالهَنَا والشِّفا
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