Sichuan Peppercorn Green Beans

Sichuan Peppercorn Green Beans
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1. Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
2. Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
3. Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
4. Add 1 cup of the reserved lamb stock, the RawSpiceBar’s Afghan Pulao Spices, sa


RawSpiceBar’s Afghan Pulao Spices
7 cups basmati rice
2 large onions, diced
3 ounces pistachio nut slivers
3 ounces almond slivers
2 large carrots, scraped and julienned
10 ounces raisins
1/3 cup sugar, divided
vegetable oil
olive oil
salt and pepper to taste


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Added 6 years ago by:
Annie Leroux Annie Leroux
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1 person cheffed this recipe
Annie Leroux
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