90 g basmati rice (soaked in water for 30 minutes)
140 g vegetable stock
16 g unsalted butter
4 g diced garlic
18 g diced shallots
1 tsp ground cumin
1 pc bay leaves
60 g wild mushrooms
1 g black truffle
15 ml olive oil
20 g truffel paste
20 g fried chick peas
25 fried shallots
40 cumin labneh

Ingredients for the vegetables stock
900 g celery
900 g carrot
900 g white onion
1/2 bunch fresh thyme
1 bunches fresh parsley
3 pc stems
100 g bay leaves
2 g garlic
1/2 bunch black pepper corn
10 l leeks
50 g water

Ingredients for the fried shallots
454 g shallots
500 ml canola oil

Ingredients for the fried chickpeas
1 l water
1 tsp baking soda
200 g dried chickpeas
2000 l canola oil

Ingredients for the cumin labneh
4 g ground cumin
100 g labneh

Ingredients for the yogurt
2 l whole milk
2 l 35% cream
2 l goat milk
1 cup milk powder

1. On medium heat melt butter, add garlic, shallots, bay leaf
2. Add mushrooms and cook until soft
3. Add ground cumin and cook until fragrant
4. Add truffle paste, salt and veg stock
5. Place soaked rice in the soak and bring to a simmer
6. Place lid on and cook on low – medium heat for 12 minutes
7. Take off heat and let rest with lid on for 5 minutes

Vegetable stock
1. Chop all vegetables into thumb size pieces
2. Place all ingredients into a large stock pot
3. Bring up to a slight simmer on medium heat
4. Gently simmer for 1.5 hours

Fired shallots
1. Peel shallots and cut stems off.
2. Slice shallots on a mandolin length wise 3mm thick.
3. Place oil in cold pot and put on medium heat.
4. Fry the shallots in the oil, starting in cold oil sand slowly bring up to a slow simmer. Make sure you stir often to cook evenly.
5. Once golden brown, strain from oil and dry off on paper towel.

Fried chickpeas
1. Soak chick peas in water and baking soda at room temp over night
2. Drain off chick peas completely
3. Heat canola oil up to 340F
4. Fry chick peas until crispy but not burnt

Cumin labneh
1. Toast whole cumin seeds in a pan until aromatic
2. Grind the cumin in a spice grinder

Yoghurt
1. In a clean pot, heat up the milks, cream and milk powder to 180F. Make sure you whisk constantly so it does not burn on the bottom
2. Remove from the heat and let it cool down to 116°F/46°C.
3. Add your yogurt culture now and mix well
4. Place in a sterile nonmetal container, covered. Place in your oven set at 110°F/43° (pilot on) for 13 hours