Step 1Use a spice grinder or mortar and pestle to grind the dried bay leaves into a fine powder.
Step 2Place the rice and quinoa in a rice cooker bowl and add enough cold water to cover by an inch. Massage the rice and quinoa with your hands, then carefully pour out the water, leaving the rice mixture behind. Repeat until the water runs clear, about 2 more times. Add the fresh bay leaves, dried bay leaf powder and 3 cups water. Stir well, then put the bowl in the rice cooker and set to cook.
Step 3Just before serving, pour the ghee over the rice and quinoa. Use a rice paddle to loosen the rice-quinoa mixture and mix until the ghee is evenly incorporated. Season to taste with salt, then spread on a serving platter and scatter dill on top. Nestle the egg yolks in their shells into the mixture, if using. Garnish with more fresh bay leaves, instructing your guests to not eat them. Serve immediately, giving each guest one yolk with an equal portion of rice and telling them to tip the yolk onto the rice and mix it in before eating.
Stovetop Bay Leaf Rice and Red Quinoa
If you don’t have a rice cooker, you can make this on the stovetop. In step 2, use a large saucepan instead of a rice cooker bowl. Bring the mixture to a boil over medium-high heat uncovered, then cover, turn the heat to the lowest possible setting, and cook until the rice and quinoa are cooked through, 17 to 20 minutes. Proceed as above.