Cumin Rice
This rice is given the title of lazy only because it is the simple version of a traditional fish rice we call Sayadiyeh. The notes of onion and cumin are subtle and not overpowering, making it the perfect side of rice to accompany any protein or salad.
Ingredients 8
2 cups basmati rice, sella
1 onion, large, very finely diced
2 tbsp olive oil
1 tbsp ghee
salt, to taste
1 tsp ground cumin
3 cups water
To Garnish
100 g almonds, blanched, halved or slivered
2 tbsp ghee
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Method 5
Begin by washing the well, until the water runs clear and strain, set aside.
In a medium sized pot, heat the and and add the , cook until the onions soften and begin to turn a light golden colour.
Add the , salt, and , mix well with the onions, cover and bring to the boil before reducing the heat to low and simmering the rice until cooked, approximately 30 minutes.
Whilst the rice is cooking, heat the in a small fry pan and add the and cook until they are a rich golden colour. Remove the nuts with a slotted spoon and set aside to garnish.
Once the rice is ready, plate and garnish with the . Serve alongside your favourite protein, such as Samkeh Harra or Lebanese Chicken skewers.
Sunday Kitchen's tips
Sella rice is a type of parboiled basmati rice and can be found in most Middle Eastern and Asian supermarkets, although I have begun to see them in supermarkets. The grain is long and steamed during the preparation, so it has a slightly golden color. Best of all, it is incredibly forgiving, making it super easy to cook.
Helpful tips
Can I use another type of nut for garnishing instead of almonds?
What proteins can I serve with Lazy Cumin Rice?
Why do you need to wash the rice before cooking it?
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Notes
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