Fair warning, readers! In the coming months, you’ll come to notice that I have quite the obsession with Adeena Sussman’s cookbook, Sababa. Using her recipes as inspiration, while I drool all over the pages (jk, that’s gross), I adapted her Jeweled Rice recipe for a fun twist on a dish for Purim! Truthfully, I am not paid to endorse her book, I’m just THAT much in love with it!
A New Twist
A few weeks ago, my husband Elliott and I were eating Friday night dinner and catching up on the past week. Occasionally we’ll go down these rabbit-hole conversations and this one was just that. He was helping me brainstorm for a Purim recipe. Now, don’t get me wrong, Hamantashen are great. But we have a good amount of those recipes on MeatYourVegetables, so I thought it was time to do something different.
Elliott made some comment about his love of hanging salamis above our back door and he mentioned something along the lines of “ya know, Haman… hanging… salami.” Ah, here comes the light bulb moment.
It makes so much sense now why serving hassleback salami at a Purim seudah has become a “thing” because Haman was hanged on the gallows. So we put two and two together and decided on “Jeweled” rice, because you know – Queen Esther, royalty, crown, jewels. You get the idea. 🙂 And topped with my ever popular salami croutons – how can this go wrong? And yes, I know, I’m making a dish with MEAT?! Sometimes ya have to switch it up, right?
Yes, my salami croutons have become a staple in our house (well, just for Elliott). All I do is dice up some salami (it’s easier to do this with softer salami, but you still can with dried, it’ll just be much harder to peel off the paper and chop) and fry it in a bit of olive oil until they’re SUPER crispy. BOOM- salami croutons. A great way to get my husband to eat salad, HA!
Side note here on the jeweled rice. Just like Adeena’s recipe goes, feel free to use any dried fruit. I opted for apricots because Elliott likes apricots and not much else in the dried fruit category. And I went with sliced almonds because again, he’s very particular and he loves almonds. Adding some pomegranate seeds on top would be a great addition too, for that jeweled look. Or, try dried cranberries, or maybe even sun-dried tomatoes!
So there you have it! A great new twist on a dish that’s perfect for Purim, or any time of year! I’m serving this for our upcoming seudah and for Friday night Shabbos dinner!
- 1 cup Basmati or Jasmine Rice If all you have on hand is regular white rice, go ahead and use it. It'll still be delish
- 1/2 Onion, diced I used red onion for this photo because, well that's all I had in the house and it gives the dish a nice sweetness, so use what you like!
- 2 tsp Kosher salt
- 1 tbsp Dried dill I love using fresh dill but dried is so much easier to use since most of us already have it in our pantry. If you use fresh, chop up 1/2 cup
- 1/2 cup Dried apricots, chopped Again, use whatever dried fruit you like!
- 1/2 cup Sliced or Slivered almonds
- 1/2 lemon, zested and juiced I had a meyer lemon on hand and love that bright burst of sweet, tart lemon!
- 1/4 tsp Freshly ground black pepper
- 1/2 cup Salami, cut into cubes
- 5 tbsp Extra virgin olive oil
Make the rice: Rinse the rice in a sieve and place in a medium-sized pot or rice cooker. Add 2 cups of water and cook for about 20 minutes until fluffy and tender
While the rice is cooking, in a medium-sized skillet, heat 3 tbsp of the olive oil over medium-heat
Add the onions and and sprinkle with 1 tsp of salt
Make sure to stir frequently so the onions don't burn
Cook for about 20 minutes until the onions are golden and caramelized - remove from pan and set aside to cool
While the rice is cooling, add the remaining 2 tbsp of oil into the pan where the onions cooked and add the salami cubes
Cook on medium heat for about 5-7 minutes until crispy but be careful not to burn (they cook pretty fast)
Add the semi-cooled rice in a large bowl and add the dill, chopped apricots, remaining salt and pepper, lemon zest and juice and almonds
Add the salami croutons along with the remaining oil from the salami
Mix well and add in pomegranate if desired!
Serve warm or room temp and enjoy!