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This dish is a statement. It looks beautiful and tastes incredible.
1 and 1/2 pounds navel pastrami or chuck roast
1 cup rice, such as Pereg
2 cups water
1 teaspoon Gefen Salt
oil, for frying
spicy mayo
microgreens, for garnish
Gefen Sesame Seeds, for garnish
In a slow cooker filled with water, cook pastrami in the bag it came in for eight hours on low.
Shred with two forks.
Place rice, salt, and water in a microwave-safe container and microwave for about 10 minutes.
Mix and microwave for another five minutes.
Mix and allow to sit until the water is absorbed.
Flatten rice onto a cookie sheet. Slice into rectangles and refrigerate until it hardens a bit.
Fry each rectangle in oil until brown on both sides.
Place crispy rice on plates. Top with shredded pastrami. Drizzle with spicy mayo and garnish with microgreens and sesame seeds.
Styling and photography by Mirel Freylich
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Can this be prepared in advance? Frozen?
Hi Rivky, Sure! You can freeze the crispy rice in a paper towel lined container. Bring it to room temperature and add toppings before serving. In general, frozen rice can be re-warmed in an oven at 400°F for 7-10 minutes. We hope this helps! Chana Tzirel from Kosher.com