Saffron Rice & Olive Bowl

For the Green Olive & Saffron Rice

1.  Bring your chicken stock up to a simmer. Remove from heat and add the saffron,allow to steep for 5-10 minutes.
2.  In a pot with a tight-fitting lid, sweat off your onions in olive oil. Add your bay leaves and allow them to cook down for 10 minutes on medium heat while stirring.
3. Wash your U.S.-grown Basmati rice by leaving it under running cold water. Once the water runs clear then your rice is ready. Drain off excess water and add to the onions.
4. Stir the rice until fully coated in the oil.
5. Add your saffron stock and allow to come to a boil. Give it a stir and turn the heat down to low and cover with a tight-fitting lid. Cook time is approximately 15 minutes.
6. Once done remove the lid and fluff rice with a fork.
7. Add your sliced California Ripe Green Olives and parsley and give it one last mix.
8. Top the rice with crunchy pomegranate seeds and you’re all set!

For the Za’atar Steak Bites

1. Slice your steak into bite sized pieces.
2. In a cast iron pan or non-stick skillet, sear off your meat in olive oil. Then season with Za’atar and salt and pepper.
3. Once golden brown on both sides (approximately 2 minutes per side) turn off the heat and add your butter and garlic. Baste the steak until cooked to your preferred doneness.

For the California Ripe Black Olive and Tomato Salad

1. In a medium sized mixing bowl add all the ingredients listed above.
2. Mix it well ensuring that all the herbs and olive oil have been evenly distributed. Allow to sit for five to ten minutes.
3. Mix one final time and serve.

For Serving

Add hummus to a plate to cover. Top with Za’atar steak bites, green olive and saffron rice and salad.