Red spiced rice

Ingredients for 4 servings:

• 1 cup rice
• 2 cups water
• 2 tbsp tomato paste
• some butter
• 1 small onion(s)
• some cardamom pods
• some cloves
• 1 stalk(s) cinnamon
• 1 chili pepper(s)
• Cumin, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Egyptian rice variant with fish

Wash the rice, dice the onion, and break the cinnamon stick into small pieces. Combine the water and tomato paste, stirring to ensure no pith separates. Wash the chili pepper, trim the stem, and deseed as best you can. Melt a good spoonful of butter in a saucepan and sauté the onion, cardamom pods, cloves, and cinnamon stick. When the onions are translucent, add the rice and sauté everything together—stirring, otherwise the rice will burn! Then gradually add the tomato water. Add the prepared chili to the water. Add the salt and cumin powder, and season to taste. Bring the water to a boil, then simmer the rice over very low heat until there is no more water in the pan. To test, pierce the rice with a fork—don’t stir, or the rice will become mushy! Fish goes best with this dish.