Greetings, culinary adventurer! Today, we journey through time and taste with a spice whose roots run deep into the very essence of ancient trade routes and vibrant bazaars. We celebrate Rempah Warisan Bernam's Cumin Powder (The Earthy Label). This isn't just a spice; it's a whisper from generations past, a warm, resonant note that has seasoned humanity's most cherished dishes for millennia. From the sun-drenched markets of North Africa to the aromatic kitchens of India, cumin has always been the grounding force, connecting us to the earth's bounty and the enduring legacy of flavour. Its deep, musky warmth and slightly bitter undertones are the very soul of comfort, promising a dish that is both exotic and profoundly satisfying. Prepare to infuse your rabbit with this unparalleled heritage!
Moroccan-Spiced Braised Rabbit with Apricots and Green Olives
This gourmet dish elevates humble rabbit to a fragrant, tender masterpiece, perfect for a special occasion. The earthy warmth of Rempah Warisan Bernam Cumin Powder perfectly complements the richness of the rabbit, while the apricots and olives add bursts of sweet and briny flavour.
Yields: 4 servings Prep time: 20 minutes Cook time: 1 hour 30 minutes
Ingredients:
- 1 whole rabbit, cut into 6-8 pieces (legs, saddle, loin)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tablespoon Rempah Warisan Bernam Cumin Powder (The Earthy Label)
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon turmeric powder
- Pinch of saffron threads (optional, steeped in 2 tbsp hot water)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups chicken or vegetable stock
- 1/2 cup dried apricots, halved
- 1/2 cup pitted green olives (e.g., Manzanilla or Castelvetrano)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh coriander, chopped (for garnish)
- Cooked couscous or crusty bread, for serving
Instructions:
- Prepare the Rabbit: Pat the rabbit pieces dry thoroughly with paper towels. Season generously all over with salt and freshly ground black pepper.
- Sear the Rabbit: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the rabbit pieces well on all sides, about 3-4 minutes per side. Remove the rabbit from the pot and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Bloom the Spices: Stir in the Rempah Warisan Bernam Cumin Powder (The Earthy Label), paprika, and turmeric powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step helps to release their full flavour.
- Deglaze and Simmer: Pour in the diced tomatoes (with their juice) and the chicken stock. If using saffron, add it now. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Braise the Rabbit: Return the seared rabbit pieces to the pot, nestling them into the liquid. Add the halved dried apricots and green olives. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 1 hour to 1 hour 15 minutes, or until the rabbit is fork-tender. Check periodically and add a splash more stock or water if the sauce becomes too thick.
- Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish generously with fresh chopped coriander. Serve hot with fluffy couscous to soak up the rich, aromatic sauce, or with crusty bread.
This recipe features our heritage blend:
Cumin Powder