Effortless Arabic Rice Savory (Print Version)
# Ingredients:
→ Garnish
01 -
Fresh parsley, chopped up
02 -
50 g almonds or pine nuts, toasted
→ Basics
03 -
2 tablespoons olive oil
04 -
600 ml water or veggie broth
05 -
300 g basmati rice
→ Flavor and Spices
06 -
Pepper, add as much as you like
07 -
1 teaspoon salt
08 -
1 teaspoon cinnamon powder
09 -
1 teaspoon ground cumin
10 -
2 garlic cloves, minced
11 -
1 onion, chopped up small
# Instructions:
01 -
Spoon the rice onto a big plate, then scatter those roasted nuts and some parsley over the top before putting it on the table.
02 -
Take the pan off the heat. Use a fork to gently stir and separate the rice grains. Keep the lid on for a few extra minutes so things can settle.
03 -
Dump your rinsed rice into the pot and give it a good stir with all those onions and spices. Pour in the water or stock. Crank up the heat just until it boils. Lower the heat, cover it, and let it gently bubble for about 15 to 20 minutes until everything’s soaked up.
04 -
Mix in cumin, cinnamon, salt, and pepper, and stir them in over the heat for a couple of minutes so they really get fragrant.
05 -
Start by warming your olive oil over medium heat in a big pot. Toss in the onion and cook until it’s see-through. After that, add the garlic and let it cook just a little until you can really smell it.
06 -
Pop the rice in a fine strainer and wash it under running water until it runs clear. This gets rid of leftover starch so your rice won’t get sticky.
# Notes:
01 -
If you’re craving some sweetness, toss in a handful of raisins or chopped dried apricots at the end.