Saffron Rice & Olive Bowl - California Ripe Olives

Ingredients

• 1 cup (250g) U.S.-grown Basmati rice
• 1 white onion, diced
• 1 pinch of dried saffron
• 1.5 L (50 oz) chicken stock
• 2 bay leaves
• ½ cup (100g) California Ripe Green Olives
• 1 pomegranate, seeded
• ¼ bunch Italian parsley, chopped fine
• Za'atar Steak Bites 1 8oz (250g) New York striploin 1 tbsp (15g) za’atar spice 2 (10g) tsp salt 1 (5g) tsp black pepper 1 clove garlic 2 tbsp (15g) salted butter
• 1 8oz (250g) New York striploin
• 1 tbsp (15g) za’atar spice
• 2 (10g) tsp salt
• 1 (5g) tsp black pepper
• 1 clove garlic
• 2 tbsp (15g) salted butter
• 1 field tomato, cut into ¼ cubes
• ½ cup ripe California Ripe black olives, pitted
• ½ English cucumber, large dice
• ¼ red onion, julienned
• 1 tbsp (15g) parsley, chopped
• 1 tbsp (15g) olive brin
• 2 tbsp (30g) extra virgin olive oil
• 1 tsp (15g) salt
• 1 tsp (15g) black pepper