Egyptian Festive Rice

Derek Farwagi

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Prep Time 10

Cook Time 20

Course Side Dish

Cuisine Egyptian, Mediterranean

Servings

Calories

2 tbsp vegetable or grape seed oil
¼ cup cracked vermicelli strands (vermicelli usually comes in birds nest-like bundles so you need to crack one in your hand into shorter lengths)
¼ cup pine nuts or slivered almonds
½ cup red raisins
½ cup cubed roasted chestnuts (packaged or tinned) cut into 1/2 inch chunks
1 cup basmati rice
2 ¼ cups water (or chicken stock for a richer result) You want enough liquid to have a 1 inch depth above all the ingredients.
3 tbs tomato paste
¼ cup coarsely chopped dried apricots

In a saucepan, sauté the almonds or pine nuts with 2 tablespoons of vegetable oil on a medium heat for a couple of minutes stirring often.
Crush the vermicelli into 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.
Remove from fire. The hot oil will continue to cook the mixture and keep stirring until you are happy with the color.
Add rice and mix well.
Add 2 cups of stock or water, 3 tablespoons of tomato paste, stir well, salt to taste and bring to a vigorous boil. (You want enough liquid to have a 1 inch depth above all the ingredients).
Reduce heat to a very gentle simmer and cook with lid on for 15-20 minutes.
At the 10 minute mark, mix in the raisins and apricots.
At the 20 minute mark, the rice should be cooked. Fluff up the rice, add the chestnuts and serve.

Keyword Egyptian, mediterranean, Rice, Side Dish