MIDDLE EASTERN RICE RECIPE
Iraqi Cooked rice with almonds and raisins
Ingredients
1 quart water
1 tablespoon rose water and;
1 pinch saffron
4 tablespoon vegetable oil
2 cups basmati long-grain rice (Lal Qilla Basmati rice, a renowned Indian brand is available worldwide.)
1 teaspoon salt
2 tablespoon vegetable oil
¼ cup raw, unsalted, slivered almonds
1/3 cup golden yellow or dark cooking raisins
Method
In a large saucepan, mix the water with the saffron, salt and 4 tablespoons of oil. Bring to a boil on high heat. Add the rice. Return to a boil, and then lower to a medium heat. Let cook uncovered until most of the water has been absorbed. Stir from the bottom up, lower heat to simmer, cover, and let simmer for 15 minutes until rice is cooked. Meanwhile, heat the two tablespoons of remaining oil in a small pan. Fry the almonds until slightly brown. Add the raisins, stirring for a few seconds until fluffy. Remove from heat. Serve the rice on a platter, garnished with the almond-raisin mixture.
Optional; mix in two scrambled eggs and sprinkle with chopped green bell pepper.
4 servings
MainRecipe.com | Middle Eastern Rice
