Egyptian Rice

This is a dish full of flavors and easy to make. I actually learned this dish from my hubby who is Egyptian. When I first cooked this with him and he told me that the onion should be very brown and almost burned I was so skeptical. I thought there is no way I am going to be able to eat this. I will try any food once however if I do not like the taste I will stop from continuing.

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Important to note now that I used basmati rice a type of long grain rice. It is traditionally grown in Nepal, India, and Pakistan.

For the water and rice ratio, I used one and a half cups of water to each cup of rice. For this recipe I used 10 ounce cups not 8.

It is great served with chicken, meat, fish, or even by itself. This dish serves enough for both of us for two meals (4 plate full like the one pictured below). 

Ingredients: 

2 to 3 tablespoons of oil (I used sunflower oil)

2 medium onions chopped small

2 medium carrots chopped small and slightly boiled just enough for a fork to pass through

1 large green pepper chopped small

1 cup peas 

1/2 cup tomato paste 

1 teaspoon salt

5 crushed whole peppers or 1/4 teaspoon black pepper

1 teaspoon thyme

1/2 teaspoon red chili powder

1 tablespoon dry soup stock

2 cups basmati rice

3 cups water

Method:

1. Add oil to a cooking pot. The oil should cover the bottom of the pot. 
2. Add one chopped onion. Cook on medium heat, stirring every few minutes until onion is dark brown. Be careful not too burn.
3. Turn to low heat. 

4. Add chopped vegetables. Mix well.
5. Add in tomato paste, salt and pepper. Mix well. Taste. If more salt or pepper is needed add and adjust according to your taste. 
6. Add remaining spices. Taste again and add if needed. 

7. Add rice and mix well.
8. Add water and mix well. 
9. Cover with lid and continue to cook on low heat. It will be ready when water has gone. 

Takes about 20 to 30 minutes

Cooking this dish on low heat results in firm but soft rice and rice does not become mushy.

Enjoy!

Have you ever tried Egyptian rice?