While developing recipes for the menu of her third restaurant, Einat Admony started by tossing Jasmine rice, cumin seeds, orange rind, and caramelized onion into a cast iron skillet, setting it over flame until the bottom was browned, crunchy, and fragrant.
Two months later, the dish had taken on the contribution of Hillary Sterling, who worked with Einat to replace the onions with slices of potato, substitute saffron for cumin, then top the rice with a whole roasted poussin--glazed with a reduction made from pomegranate juice, walnuts, and Persian lime.
The dish is just one example of the collaboration it takes to keep any good restaurant running, in a business that leads to chef worship but depends on a whole team of dedicated cooks.
Visit Bar Bolonat on 611 Hudson St in Manhattan.
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