KABSEH RICE

KABSEH RICE image

Yield 4 people

Number Of Ingredients 22

2 cups basmati rice
1/2 teaspoon turmeric
2 tablespoon of vegetable oil
1/2 tablespoon of butter
1/2 large onion chopped
1 clove of garlic smashed and chopped fine
1 bay leaf
1 medium carrot finely diced (1/4" x 1/4")
1/2 cup green peas (frozen is good)
1/2 teaspoon cumin
1/2 teaspoon all spice
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
4 pods of cardamom
1 pod of cloves
1 tbsp tomato paste
2 cups of water (or broth)
2 tablespoon of low sodium soy sauce
salt to taste
2 tbsp of sultana raisins
2 tbsp of slithered (skinless) almonds, toasted
1 tbsp of chopped parsley

Steps:

Wash the rice thoroughly until water runs clear then drain, add a pinch of salt and the turmeric and cover by about an inch of hot water. Let soak for 1 hr. Drain and set aside. In a medium size heavy pot, add the oil and melt the butter on medium heat until the butter stops bubbling. Add the onions, the garlic and a pinch of salt and sauté until the onions turn translucent and the garlic is fragrant. Stir in the bay leaf, the carrots and the peas and heat for 2 minutes. Add the rest of the spices and sauté for 1 minute. Add the tomato paste and sauté for another minute. Add the water slowly until the tomato paste is dissolved. Add the soy sauce and salt to taste, cover, turn the temperature to high and bring to the boil. Add the rice to the sauce, toss and bring the mixture to the boil (the surface has to bubble vigorously). Cover the pot and turn the temperature to very low. Let it steam for 20 minutes. Never remove the lid during the steaming process, no matter how strong the temptation is. Remove the cover and gently stir in the raisins using a fork. Plate and top with the toasted almonds and the chopped parsley. (make sure to take out the bay leaf, the cardamom and cloves before serving) Note: I usually serve this as a side dish with succulent lamb shanks or chicken, and a nice lemony green salad.