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All public Recipes -> Bread -> Iman's Middle Eastern Rice

Iman's Middle Eastern Rice

By: Chris D.

Description:
Time:	30 min (15 min to prepare, 15 min to cook)
Meal type:	Bread
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
0.25 cup cloves 2 tablespoon cinnamon 0.25 cup coriander seeds 0.5 cup black peppercorns 1 each handful pine nuts (roast them a few minutes) 1 each very small piece of black lemon 2 teaspoons Baharat 1 each piece of cinnamon stick (approx. 1/2 stick and uncurled) 1 teaspoon turmeric 1 teaspoon salt 2 each cardamons pods 6 each cloves 12 each peppercorns 1 each large onion chopped in fairly good size pieces 2 cups basmati rice 0.333333 cup cumin seeds 2 teaspoon cardamom seeds 0.5 cup ground paprika
Directions:
Rinse rice until water is clear. (I use a large pot and put the rice in a colander and run cold water over the rice until the water runs clear. This prevents the grains from breaking.) After you have done this empty the water from the pot and take the rice out of the colander and let set for 2-4 hours the longer the better because this increases the length of the rice. The following ingredients need to be fried until the onions are clear (do not allow the onions to burn for they will then taste bitter). Use a high quality oil and it should cover the bottom of the skillet that your using. This will lock the flavors in. Turn heat down and allow baharat to coat the onions until it looks about ready to candy. Now add 1 can of stewed tomatoes and simmer until most of the juice is cooked out. Pour this mixture in large pot and fry your rice for a few minutes (be careful not to break grains. Put the rice in the pot and pour in a can of broth (I prefer chicken but I used beef in the one I brought to work. Then add water. The water should just cover the rice. Add 1 handful of baby peas and candied raisins. Steam until rice is tender. Place in a preheated oven at 350 degrees. Check the rice in about 45 minutes if in oven or when water has evaporated to see if it is tender. Too little water is preferred for too much because more water can be added while too much water causes the rice to turn into paste. Place peppercorns, coriander seeds, cloves, cumin and cardamom seed in jar of blender and grind to a powder. (I use a small canning jar and attach it as I would to the regular attachment.) You can use ground nutmeg (freshly grated is better) and blend into spices with ground paprika (for color only). Store in air tight jar.
Notes:

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