TAYTAS RICE – REZ W LAHME
Spiced rice with mince and nuts
Ingredients
2 cups of long grain rice
500 grams coarse mince (lamb or beef ideally both)
1/2 TBS 7 spice bharat
1/2 TBS ground cinnamon
1/2 tsp ground cloves
3 TBS ghee
1 cup of halved blanched almonds
Salt to taste
Begin by washing the rice well and place in a mixing bowl set aside. Place a heavy based pot on high heat with 1 TBS ghee and add the mince, breaking it up with a wooden spoon, season with salt, and cook until the meat has turned a light brown, and the juices are still in the pot. Add the rice, along with 3 cups of water and the spices, cover the pot and bring to a boil, turn it to low heat and simmer until the rice is cooked.
As the rice is cooking, add the remaining ghee to a small fry pan along with the nuts, fry them until they are golden, remove with a slotted spoon and add to a bowl. Once you have finished frying the nuts, tip the remaining ghee ontop of the rice in the pot.
To serve, place the rice on a large serving dish and garnish with the fried nuts.
#sundaykitchen #sofra #lebanese #lebanesefood #food #cooking #fyp #sydney #weekend #dinner #lunch #easydinner
Okay, so we just got home from 10 days away in Japan. And on the way home from the airport, my daughter Ila put in a request for Teta’s rice and a tray of chicken in the oven. So theta’s rice is spiced rice cooked with mints and dressed in plenty of nuts fried in ghee. Now let me tell you, when I was younger and we would come back from family holidays, this is exactly the dish mom would make. Simple and hardy eaten with a bowl of cold yogurt. I did about five loads of washing whilst the chicken baked and the rice cooked. The aromomas of the cinnamon and seven spice filling the entire house with a simple reminder. There is no place like home.
Dining and Cooking