Directions

1. Rinse the basmati rice until the water runs clear and leave to soak for 10 minutes.

2. In a 10” nonstick pan, heat 2 tablespoons of olive oil with the cauliflower florets on high heat. Caramelize the cauliflower, tossing occasionally.

   

3. Add the green beans, fennel, and salt and toss to combine.

   

4. Drain the rice well and add it to the pan with the Persian Crunch.

   

5. Add 1 ½ cups of water and stir to combine.

6. Cover the pan with a fitting lid and bring to boil.

7. Reduce the heat to low and simmer for 10 minutes.

   

8. Turn off the heat and leave the pan to steam with the lid on for 10 more minutes.

9. Remove the lid, the rice should be cooked through and fluffy. Run a silicon spatula carefully around the very edge between the rice and the pan and drizzle in ¼ cup of olive oil.

10. Turn the heat back on to low and allow the rice to start to crisp up on the bottom for 5 minutes.
    

11. Try giving the pan a shake to see if the bottom has released and drizzle the remaining ¼ cup of oil around the edge between the rice and the pan. Continue crisping for 5 more minutes.

12. Using a flat plate slightly larger than the pan, cover the pan and invert the pan and plate.  

    
    

    Set them onto a flat surface and gently lift an edge of the pan, using the spatula to help the crispy rice release if needed.

13. Continue lifting to reveal the lovely browned crispy crust with fragrant rice and tender vegetables.

14. Serve while warm and crispy with more Persian Crunch to sprinkle onto each portion.