Black Box Challenge! Persimon Mystery Box - What will I make?

It Doesnt Taste Like Chicken

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Author: Sam Turnbull • It Doesn't Taste Like Chicken

Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins

Serves: 4
For the Roasted Persimon:
2 Persimon, sliced
1 Tablespoon Olive Oil
1 Teaspoon Salt
1 Teaspoon Smoked Paprika

For the Saffron & Smoked Paprika Rice:
1 Tablespoon Olive Oil
1 Yellow Onion, chopped
2 Cloves, minced
1½ Cups Arroz White Rice, rinsed
3 Cups Water
1 Teaspoon Smoked Paprika
2 Small Pinches Saffron Threads
½ Teaspoon Salt
¼ Cup Salted Almonds, chopped
Small Handful Parsley, chopped


1. To make the roasted Persimon: Preheat your oven to 350F (180C). Line a baking tray with parchment paper.
2. Spread out the Persimon on the tray and then drizzle the olive oil over top. Sprinkle with the salt and smoked paprika. Roast in the oven for 30 to 35 minutes, flipping half way though until the Persimon are golden.
3. To make the rice: Heat the olive oil in a sauce pan over medium heat. When hot add the onions and garlic, sauté for about 5 minutes until the onion soften and begin to brown. Add in the rinsed rice, water, smoked paprika, saffron threads, and salt. Bring to a boil, and as soon as it begins boiling, reduce to a low simmer. Let the rice cook for about 10 minutes until all the water is absorbed and the rice is cooked. Fluff with a fork.
4. To assemble the dish, lay down a bed of rice, top with the roasted Persimon, and garnish with the almonds and parsley.

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