Persian Honey Glazed Cod with Jeweled Rice
Honey, cinnamon, turmeric, hints of citrus from sumac — this Persian glaze is full of flavor. We paired it with roasted cauliflower and jeweled rice, which gets its name from pretty dried apricots and toasted pistachios.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Mint (Organic)
.25 0.13 oz
Giant of Naples Cauliflower
12 6 oz
Protein & more
Basmati rice
1 0.5 cup
Dried apricots
2 1 oz
Pistachios
1.5 0.75 oz
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dry Persian spice mix
Turmeric, ground
1/4 0.125 teaspoon
Cumin powder
1/2 0.25 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Cinnamon powder
1/8 0.065 teaspoon
Sumac
1 0.5 tablespoon
Wet Persian Spice Mix
Turmeric, ground
1/4 0.125 teaspoon
Cumin powder
1/2 0.25 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Cinnamon powder
1/8 0.065 teaspoon
Honey
2.5 1.25 teaspoon
Sumac
1 0.5 tablespoon
Prep ahead (optional)
a. Cut cauliflower into bite-sized florets; ¼” dice any edible stems. b. Peel carrots and ¼” dice. c. ¼” dice yellow onion. d. Mince mint leaves. e. Mince half of garlic cloves and crush remaining cloves with side of knife.
Instructions
1
Cook cauliflower:
a. Preheat oven to 435º. Prep large baking pan with olive oil or foil.
b. To medium bowl, add cauliflower (bite-sized florets, ¼” dice any edible stems), half of garlic (smash with side of knife), ¼ tsp salt, 1 tbsp olive oil, and dry Persian spice mix. Toss to coat.
c. Add in even layer to baking pan. Roast until cauliflower is fork-tender, about 15-25 minutes.
2
Meanwhile, cook rice:
a. In medium saucepan over medium-high heat, add 2 tsp olive oil, yellow onion (¼” dice), remaining garlic (mince), carrots (peel, ¼” dice), and ¼ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add basmati rice, stir to combine. Add 2 cups water (1 cup for 2-person portion), cover, and bring to boil. Reduce heat to low. Cook until tender, about 18 minutes.
c. Remove from heat and add dried apricots (small dice); cover, and let sit for 5 minutes. Fluff with fork.
3
While rice is cooking, cook cod:
a. To a medium bowl, add cod fillets. Season with ½ tsp salt. Pour over wet Persian spice mix and coat well.
b. In large sauté pan over medium-high heat, add 1 tbsp olive oil.
c. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes.
4
Serve:
a. In large sauté pan over high heat, add pistachios (rough chop). Toast until golden and fragrant, about 1-2 minutes.
b. Add toasted pistachios to basmati rice; toss to combine. Divide rice among plates and garnish with mint (mince leaves).
c. Divide top sirloin among plates. Serve roasted cauliflower alongside.
Chef's notes
The fish can be replaced with chicken or beef. Tofu is a good choice for vegetarians.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX