This spiced rice is an iconic Lebanese dish and such a joy to eat. It is incredibly versatile as a weeknight dinner or part of a weekend spread. Perfect with a side of Greek yogurt and salad, oh and it makes the greatest leftovers too.
Ingredients 12
To Garnish
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Method 6
Begin by washing the really well until the water runs clear, strain and set aside.
Heat the in a medium sized pot, add the and , season with salt and break up the mince with a wooden spoon until the meat is cooked through and some of the juices have evaporated
Add the to the pot along with the , and the , season with salt and bring to the boil before reducing the heat to a low simmer. Cover with a lid and cook for approximately 35 minutes, the rice is ready when all of the water has evaporated from the pot and the grains are cooked through.
Heat the in a fry pan and cook the until golden brown, remove with a slotted spoon to a plate and add the to the same pan and cook until golden. Add the almonds to the pinenuts and drizzle the left over ghee into the pot of rice.
Once the rice is cooked, allow it to stand uncovered for 5 minutes before assembling it on a platter and garnishing with the nuts and .
You can simply serve this rice as a main with a dollop of greek yogurt and a simple side salad. Alternatively it makes for an excellent side.
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 colour. Best of all, it is incredibly forgiving, making it super easy to cook.
