Preparing this recipe is ideal for a quick and easy lunch. The mix of spices delivers a superb taste, merging with grated coconut, sautéed sweet peas, lightly fried crispy potatoes, and smoked paprika. The blend of spices gives an unforgettable flavor to this simple yet wonderful stir fry. Like a
Tabbouleh
without
Tabbouleh
ingredients. :)
Cook the Black Emperor rice and basmati rice according to package instructions, as they require separate cooking due to different cooking times.
Once the rice is cooked, drain and spread it out on a tray to cool. This step helps prevent sticking later.
Dice the potatoes and fry them in coconut butter or use a dry fryer until lightly browned; then set aside.
Sauté the sweet peas in sesame oil and set aside.
Sauté all the seeds in a pan with coconut butter or oil for a few seconds, then add all the spices and stir briefly until fragrant.
Add the sweet peas, potatoes, hazelnuts, and salt, stirring to combine.
Pour the mixture onto the tray with the rice, mix well, and garnish with grated coconut to complete this fabulous dry stir fry.
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