I spent three months in Kuşadası (Turkey) this year. After my mum’s funeral I had to sort out legal stuff which took ages. In the meantime, I decided to rediscover Aegean style of cooking. Luckily, I had this beautiful market right outside my door every Friday where peasants sell their unusual local herbs that are unique to that area as well your usual fruit and vegetables.
This rice dish basically shaped itself up. I remember having it with grilled mushrooms, banana chillies and onions one night and named it after the location where it was created.
1 large carrot
1 medium size zucchini
1 cup jasmine rice
1/2 bunch dill
4 spring onions
1 1/2 cup water
- Peel carrot with a potato peeler and dice.
- Wash zucchini, cut woody ends and dice like carrots.
- In an shallow pot, heat some olive oil and fry carrots, stiring occasionally, after carrots soften a little add diced zucchini but do not cook them thoughly.
- When the zucchini is slightly soft add rice. Season with salt and pepper and
continue stirring until rice is crunchy.
- Add water and once it is boiled reduce the heat and put the lid on. I strongly recommend using a glass lid because it helps you monitor the cooking stages.
- Chop spring onion and dill and set them aside.
- Once all the water is absorbed remove the lid, stir rice with a spatula as a
spoon would break rice easily and put a layer of paper towel and put the lid
- Leave it like that for 15 minutes and add chopped spring onions and dill
just before serving.
Note: This dish is extremely nice even if you serve cold.