A friend is making plov for a party we are having the 9th. Her recipe calls for Dezira rice, a pinkish tinged medium grained variety. Do any of you Hounds have any ideas where we could find this? Any ideas on Uzbek or other similar gorceries?
Jamaican rice and peas—seasoned with the special trinity of thyme, scallion, and garlic—is a staple dish of the island. Its woodsy flavor is heightened by the addition of whole pimento seeds and its subtle heat comes from the Scotch bonnet pepper.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.