Kurdish Suleimany Style Rice Recipes

KURDISH-SULEIMANY STYLE RICE

Steps:

• chop the onion.
• add the vegetable oil to a pot/sauce pan.
• add the onion to the oil and let it fry until it's brown.
• if your rice (medium grain as in the picture) needs soaking or washing, do this while you add water and salt to the fried onions and wait for the water to boil.
• once the water boils, add the rice and cover it, don't leave it, remove the lid every now and then and thoroughly stir the rice until it absorbs the water.
• all this time your stove should be on the high heat level, now when the rice absorbs the water, you put it on low-medium heat (not too low, you know your stove better than I) and cover it. Let it cook for 20 minutes, then stir it in a way that the bottom part becomes on the top. Taste it, if it's well-cooked, it's done, if not, cover it for 5-10 more minutes. If you feel it's too hard or too dry (some rices need more water) add little water and cover it for 10 more minute.
• leave the rice on the stove after the 20 minutes for 3 minutes or so before you serve it. You can turn off the stove meanwhile or keep it on. You should add enough salt to the water and if the amount of oil is too much you can lessen it or increase it. It will taste better if it contains enough oil. Serve it with meat and broth or with chicken and cooked vegetable soup and salad or any other thing for more flavour.

CAJUN CREOLE STYLE RICE

Steps:

• saute vegetables in butter over medium heat until soft.
• add all other ingredients and stir well bring to a boil reduce the heat and cover.
• turn heat to low for 25 minutes.

KURDISH KUBBEH KHAMOUSTAH

Steps:

• Fry the meat cut in small piece, in a small amount of oil.
• Grind preserving the texture (not like ground meat).
• Prepare the dough for the koubbebot, by mixing all ingredients.
• Wet your hands, and shape walnut size pieces of it, like a thin.
• circle, fill with 1 tsp of meat and seal.
• At this stage, you can freeze the kubbeh patties.
• Heat the oil, fry the garlic until gold, add the scallions and the.
• pazzi mix well.
• Cook about 10 minutes.
• Cover with water and continue to cook.
• I usually replace the salt with some soup powder.
• When almost done add lemon juice and lemon salt to taste.
• Add the koubbebot to the boiling soup, and continue cooking about 15.
• minutes.

SINGAPORE STYLE RICE

Steps:

• Heat the oil in a pan and fry the onions and chillies till light brown.
• Add the prawns and chicken cook for 1 minute.
• Add the rice, season with the soy, salt and pepper.
• Fry for a few mins till the rice is heated through.
• Serve garnished with the remaining ingredients.

AFRICAN STYLE RICE

Steps:

• In a sauce pan, melt butter and add rice to saute.
• when Rice is a nice golden color, add chicken brother, dash of coriander powder, dash of turmeric and bring to boil.
• At boiling point, reduce heat to low and cover.
• Cook for 20 minutes. DO NOT OPEN LID UNTIL 20 Minutes is up! I suggest setting a timer!
• When done, fluff with fork and serve with Easy African-Style Peanut Chicken!