| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Turkish | Side dishes, High holida, Sukkot | 8 | Servings |
INGREDIENTS
| 2 1/2 | tb | Oil |
| 2 | c | Long-grain rice |
| 1 | qt | Water |
| 1/2 | ts | Salt |
| 1/4 | c | Split blanched almonds |
| 1/4 | c | Shelled pistachio nuts |
| 1/4 | c | Golden raisins |
| 1/4 | c | Chopped dried apricots |
INSTRUCTIONS
*Ms. Bacon suggests that the rice be rinsed first in order to remove excess starch. Heat 2 tbsp of the oil in large saucepan over high heat. Add the rice and cook, stirring constantly, stirring constantly with a wooden spoon, until all the grains are coated. Add water and salt and cover the pan witha cloth, then with the lid. Reduce the heat to a simmer and cook for 15 minutes. Meanwhile, toast the almonds in a dry, nonstick skillet. When they start tto give off their characteristic aroma- in about 5 minutes- they are ready. Remove the rice from the heat; it should have absorbed all the liquid. If not, return the rice to the heat uncovered for a few minutes to finish evaporation. Transfer the rice to a large bowl and stir in the almonds, pistachios, raisins and apricots. Serve the rice heaped in a mound on a serving platter; or press it into a ring mold brushed with oil, then unmold to give rice an attractive shape on a platter. Decorate with sprigs of fresg greens, such as coriander leaves, watercress or mache. NOTES: Serve this dish lukewarm or cold. this dish is commonly served on Friday nights and festivals. Recipe from: Jewish Cooking From Around the World by Josephine Levy Bacon p.67 1986 Barron's Educational Series, Inc. Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro <[email protected]> on Sep 19, 1997
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