Rice with baked garlic and rosemary
6 servings
60 minutes
Rice with roasted garlic and rosemary is a delicate and aromatic dish of Uzbek cuisine that combines the sweet taste of roasted garlic, a fresh hint of citrus zest, and the spicy aroma of rosemary. Historically, garlic has been widely used in Eastern cuisine for its rich flavor and medicinal properties, while rosemary adds sophistication and depth to the dish. Carefully roasted garlic transforms into a soft puree that, when mixed with honey and spices, creates a silky sauce. This sauce permeates the tender basmati rice, making it rich and fragrant. The dish is perfect as a standalone treat or as a side to meat and vegetable dishes, adding sophistication and richness to the meal.
1
Peel the zest from the lemon and orange (leaving the bitter rind) and chop it finely. Take a few sprigs of rosemary, remove the leaves, and chop them finely. In a small pot, combine the chopped zest, rosemary, 12 unpeeled garlic cloves, 4 tablespoons of olive oil, and 5 tablespoons of water. Cover the pot with foil and place it on low heat. Cook for about 20 minutes until the garlic is soft and sweet.
- Lemon: 1 piece
- Oranges: 1 piece
- Rosemary: to taste
- Garlic: 12 cloves
- Olive oil: 4 tablespoons
2
Remove the garlic cloves from the pot with a slotted spoon. Cool for a few minutes, then squeeze the garlic pulp into the pot by pinching the tip of each clove, discarding the skin. Add honey, season to taste, and whisk. The garlic will turn into a puree, resulting in a thick sauce.
- Honey: 2 tablespoons
- Salt: to taste
3
Cook basmati rice according to the instructions on the package. Pour sauce over the rice, mix, and serve immediately.
- Basmati rice: 300 g
