INGREDIENTS

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 <lss@coconet.com> on
Sep 19, 1997

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