Egyptian Rice

Prep 5 min. Cook 20 min                                                  
Toasted pine nuts and vermicelli make this rice dish pretty special.

Rice is front and center in many Middle Eastern meals and in Cairo I grew up with this delicious side dish.  Its warm nutty flavor is very satisfying and adds substance to any meat, poultry or fish meal. I am not sure if the dish it is exclusive to Egypt but I have dubbed it so for want of a better name. Purists would use Egyptian rice that is a little more starchy with rounded grains ( think Carolina rice) and difficult to get right but I it works equally well with long grain Basmati rice that I use.

The key to success with this recipe is browning the nuts and vermicelli and a little care and attention will get you the results you want.

What you will need (for two)
1/2 cup slivered almonds ( or if you are feeling a little more affluent, pine nuts)
1/2 cup of cracked vermicelli strands (vermicelli usually comes in birds nest-like bundles so you need to crack one in your hand into shorter lengths)
1/2 cup basmati long grain rice
1 cup water (or chicken stock for a richer result)
2 tablespoons vegetable oil

Gently toast almonds and vermicelli In two tablespoonfuls of olive oil on a medium heat.

With a small spoon, mix washed rice with nuts and vermicelli.

What to do
1. In a saucepan, heat almonds with a couple of tablespoons of vegetable oil on a medium heat for a couple of minutes stirring often.
2. Crush the vermicelli to small lengths and with a small spoon mix in with the nuts until all the mixture is coated with oil. Keep stirring every 15 seconds or so until the mixture begins to turn an even light gold color. It will take a couple of minutes to complete the browning.
3. Remove from fire. The hot oil will continue to cook the mixture and keep stirring until you are happy with the color.
4. Add rice and mix well, then add raisins ( if you are using them).
5. Add 1 cup of stock or water, add a generous pinch of salt and bring to the boil.
6. Reduce heat to a gentle simmer, stir the mixture a couple of times and cook with lid on for 15-20 minutes.
7. Fluff up rice and serve.

Ideal with chicken and lemon tahini sauce or pan roasted chicken thighs with za’atar

Variation
Slivered almonds are often more readily available than pine nuts (and cheaper ) and for an added layer of flavor you can mix in a handfull of raisins to the rice before  you add the water.

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