in Middle East

Arabic rice

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Ingredients for 4 servings:

  • 1 cup Basmati, large
  • 2 shallots, finely chopped
  • 30 g pine nuts
  • 60 g almonds, chopped
  • 1 tsp spice(s) (Baharat)
  • 60 g raisins
  • 2 tbsp Clarified butter or ghee
  • 2 cups water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Melt the ghee in a saucepan and sauté the chopped shallots until translucent. Add the raisins, pine nuts, chopped almonds, and baharat spice and fry for another 2 minutes. Then stir in the basmati rice and double the amount of water. Season with salt and pepper. Cook the rice over very low heat. Delicious with lamb or chicken. Tip: If you can’t find baharat spice, you can make your own. Simply mix 4 teaspoons each of ground black pepper, hot paprika, 2 teaspoons each of coriander, cinnamon, cloves, and nutmeg, 1 teaspoon each of allspice, and 0.5 teaspoon of cardamom.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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