SYRIAN RICE
Make and share this Syrian Rice recipe from Food.com.
Provided by DailyInspiration
Categories Long Grain Rice
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cover apricots & raisins with water and soak for 30 minutes. Cook rice according to package instructions.
- Preheat oven to 375 degrees F. In a skillet, melt butter and saute onion, bell pepper and curry. Add almonds & the drained & chopped apricots, raisins and cooked rice. Correct seasonings as desired. Place mixture in a greased baking dish and bake for 30 minutes.
Nutrition Facts : Calories 418.2, Fat 16.9, SaturatedFat 6.5, Cholesterol 24.4, Sodium 133.4, Carbohydrate 63.5, Fiber 4.9, Sugar 24, Protein 7.2
SYRIAN LAMB WITH GREEN BEANS AND RICE
Steps:
- Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
- For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
SYRIAN RICE
A Syrian friend gave me this. They got it off the internet because they missed their mom's rice. I wish I knew who to credit.My DH who lived in Lebanon when he was young even says this is like the rice his mom makes, maybe even a little better!
Provided by Kristianne
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice in strainer.
- Soak rice for 15 minutes in hot water.
- Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
- Be careful not to burn the butter.
- Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan.
- Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
- You want a nice light brown color.
- After rice is browned, add 4 Cups Hot Water and Salt.
- Cover and bring to a boil.
- You want it to boil briskly for about 5 minutes.
- Turn heat to LOW and cook until all the water is absorbed.
- This should take about 15 minutes with Very Low heat.
- You might want to stir once or twice to make sure it is not burning.
- Uncover when you are ready to serve and make sure to stir it again at this point.
SYRIAN WHITE RICE
Provided by Molly O'Neill
Categories side dish
Time 30m
Yield 8 - 10 servings
Number Of Ingredients 5
Steps:
- In a large, heavy saucepan, heat 4 tablespoons of the oil over medium heat. Add the onions and cook, stirring, until the onions just turn golden (do not let them brown), about 5 minutes. Add 4 cups of cold water and salt and bring to a boil.
- Add the rice, stir and cook, uncovered, until the water is level with the rice, about 10 minutes. Cover the pot, adjust the heat to low and cook until the rice is tender, about 10 minutes longer.
- Meanwhile, heat the remaining 2 tablespoons of oil in a small skillet set over medium-high heat. When the oil just begins to bubble, add the pine nuts and cook until the nuts are golden brown. Immediately drain them, discard the oil and set them aside.
- When the rice is done, scatter the pine nuts over the top. Serve the rice with lahmeh fil mehleh.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 149 milligrams, Sugar 1 gram, TransFat 0 grams
PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.
Provided by Harvey Araton
Categories one pot, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
- Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
- Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
- Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
- Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams
SYRIAN RICE WITH MEAT
A Syrian rice dish with spiced meat and pine nuts.
Provided by SGEORGE952
Categories Main Dish Recipes Bowls
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and mix in salt, allspice, cinnamon, and black pepper. Cook until beef is browned, 7 to 10 minutes.
- Add chicken broth and rice to the saucepan. Cover and bring to a boil. Reduce heat to low and cook until liquid is absorbed, about 20 minutes.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add pine nuts and cook until lightly browned, 3 to 5 minutes.
- Mix pine nuts into rice and meat mixture before serving.
Nutrition Facts : Calories 673.8 calories, Carbohydrate 52.2 g, Cholesterol 126.9 mg, Fat 35.9 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 15.3 g, Sodium 1820.5 mg, Sugar 1.4 g
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- A Vegetable Stew - Tabakh Rohoo. View Recipe. "This is a Syrian lamb and vegetable stew made in layers and served with steamed rice or bulgur," says ALMALOU.
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- Muhammara (Roasted Pepper & Walnut Spread) View Recipe. Enjoy this roasted red pepper and walnut spread garnished with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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- Falafel Pita Sandwich with Tahini Sauce. View Recipe. These deep-fried patties are a common street food in Syria. Enjoy them in a pita sandwich or served as an appetizer with hummus for dipping.
- Baharat Chicken and Rice. View Recipe. Baharat is a popular spice mix in the Syrian kitchen. This recipe includes a recipe for the spice mix, which calls for sumac powder, cardamom pods, and ground loomi (dried lime), among other spices.
- Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil) View Recipe. "I learned how to make this while visiting my husband's family in Syria," says Tasneem.
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