I’ve been dying to use this spice mix since I got here in Prince Rupert. I bought it from the Thirsty Camel in Nanaimo before I moved. I don’t usually buy meal mix thingys and I definitely wouldn’t see much worth in blogging about it if I did but this one is so so special. The Thirsty Camel make their own spice mix and it’s amazingly fresh and rich. If you can get your hands on this mix, you won’t regret it. (Hey, maybe a giveaway is in order with my next mail order…)
You really can do anything with this mix. (The instructions are on the back of the package and their website) Make rice, crust meat… I sauted veggies, added the mix and then the rice and let it do it’s thing. I wasn’t disappointed and neither was my family. I’ll share what I did this night.
Persian Spice Rice
- Olive Oil
- 1 Onion, chopped into half moons
- 1 Zucchini, shredded
- 1 Carrot, shredded
- 1 Yellow Pepper, diced
- 6 tbsp Persian Spice mix
- 2 cups Brown Rice
- 5 cups Water
- Heat oil in a heavy bottomed skillet. Add onion and cook a minute or so. Add the zucchini, carrot and yellow pepper and saute until softened and golden on the edges.
- Add Persian Spice Mix and cook another minute while stirring.
- Add rice and water. Bring to a boil, lower heat and simmer until rice is cooked.