Levantine cuisine · Dough, Pasta & Rice

Ruz bi Karawiya

Mild rice with whole cumin seeds, onions sautéed in butter and toasted almond flakes.

Ingredients · for 4 servings

• 300 g long-grain rice
• 2 onions
• 1 tsp cumin seeds
• 60 g almonds (blanched)
• 50 g butter
• 1 tbsp olive oil
• 600 ml vegetable broth
• Salt, pepper

Instructions

1. Wash the rice several times until the water runs clear and let it drain for 10 min.; finely dice the onions and slice the almonds lengthwise into flakes.
2. Melt 20 g butter in a pan and toast the almonds for 3 min., stirring, until light brown, then remove.
3. Heat the remaining butter and the olive oil in a wide pot and cook the onions over medium heat for 8 min. until soft and pale golden.
4. Add the cumin seeds and toast for 1 min. until strongly fragrant, then stir in the drained rice and toast for 1 min.
5. Pour in the hot broth, season with salt and pepper, bring to a boil once and let it steam covered over the lowest heat for 15 min.
6. Let it rest for 8 min., fluff the rice with a fork and serve sprinkled with the toasted almonds.