Shark Kabobs over Spiced Cashew Rice

Ingredients

• 1.5 cups basmati long-grain
• 3  bay leaves 
• 1 tablespoon butter 
• 0.3 cup cilantro leaves chopped
• 2  cinnamon sticks 
• 4 tablespoons cooking oil 
• 3 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1 tablespoon juice of lemon 
• 4  lemon wedges for serving
• 0.3 cup roasted unsalted chopped
• 1.5 teaspoons salt 
• 1.5 pounds shark steak cut into 1-inch cubes
• 0.1 teaspoon turmeric 
• 2.3 cups water 
• 2 teaspoons mustard seeds black yellow

Equipment

• frying pan
• sauce pan
• skewers
• grill pan

Directions

1. Rinse the rice until the water runs clear.
2. Put the rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
3. Remove from the heat and let sit, without removing the lid, for 10 minutes.
4. In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat.
5. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds.
6. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.
7. Heat a grill pan or large heavy frying pan over moderately high heat. Thread the shark onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic.
8. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Cook the kabobs, turning, until just done, about 8 minutes.
9. Add the cilantro to the rice and mound on plates. Top with the shark kabobs and serve with the lemon wedges.
10. Wine Recommendation: Try matching this aromatic preparation with that most aromatic of all whites, gewrztraminer. Look for a bottle from Alsace or a slightly less acidic version from California.