It's worth the time and effort to see the oil and garlic come together before your eyes.
Toasted sliced almonds., sliced red onion, mint, basil, and/or dill, for garnish.
Make the caraway-chile crisp:.Pulse shallots, garlic, and salt in a food processor until finely chopped, about 12 pulses.Transfer to a wide pot, and add oil.
Cook, whisking often, over medium-low until shallots and garlic turn golden brown and bubbles in oil become smaller, about 11 minutes.Turn off heat; add Aleppo pepper, sugar, cumin, caraway, coriander, Urfa biber, guajillo chile, and ají panca chile to pot, and stir to combine.
Let stand 10 minutes..
Carefully transfer shallot-garlic mixture to a blender, and process until peppers and seeds are roughly the same size, about 15 seconds.Now, there are a few different ways you can make red rice.
It can be vegetarian or loaded with meat and seafood.It can be made with fresh tomatoes or canned, paste, or sauce, on top of the stove or in the oven.
For me, the ideal texture is slightly dry, has a hint of spice, smoke, and sweetness, each grain is separate and fluffy, and it's all a little shiny from the rendered fat it's cooked in.Each of the unique ways it can be done is a living legacy of each person and the people before them who passed on the ability to make it.