AuthorbaidooneEveryone loves this rice with nuts dish for its deliciousness and ease, a winner. It is a version of the traditional hashweh Lebanese rice.
Wash the rice with water several times until the water becomes clear, soak it in warm water and set aside for about 30 minutes.
Put the ghee in a large saucepan, heat over a medium heat, add the hazelnut, stir until it becomes golden in color, take it out and set it aside.
In the same way add the almonds and roast in the same way as before. Set it aside.
Add raisins and stir with ghee until it swells, take it out and put it aside (do not fry the raisins for a long time so it becomes dry and hard and gets bitter taste).
Add onions, stir in ghee until they wither and become golden in color.
Strain the rice from the soaking water, add the rice to the onions, stir using a wooden spoon until it is covered with ghee well. Keep stirring the rice until it becomes light brown. You will notice a sound resulting from the browning of rice with ghee.
Add tomato paste and salt, stir the rice until well mixed with the sauce.
Add the broth to cover the rice. Leave the pot over a strong heat to boil, let it boil strongly for about 30 seconds, then cover the pot and simmer it over low heat until the rice is cooked and all the broth is absorbed. Time ranges from 25-30 minutes, do not open the lid during this time as the steam cooks the rice.
Place the rice in a serving dish, spread over it hazelnut, almonds and fried raisins. Serve.
Ingredients
Directions
Wash the rice with water several times until the water becomes clear, soak it in warm water and set aside for about 30 minutes.
Put the ghee in a large saucepan, heat over a medium heat, add the hazelnut, stir until it becomes golden in color, take it out and set it aside.
In the same way add the almonds and roast in the same way as before. Set it aside.
Add raisins and stir with ghee until it swells, take it out and put it aside (do not fry the raisins for a long time so it becomes dry and hard and gets bitter taste).
Add onions, stir in ghee until they wither and become golden in color.
Strain the rice from the soaking water, add the rice to the onions, stir using a wooden spoon until it is covered with ghee well. Keep stirring the rice until it becomes light brown. You will notice a sound resulting from the browning of rice with ghee.
Add tomato paste and salt, stir the rice until well mixed with the sauce.
Add the broth to cover the rice. Leave the pot over a strong heat to boil, let it boil strongly for about 30 seconds, then cover the pot and simmer it over low heat until the rice is cooked and all the broth is absorbed. Time ranges from 25-30 minutes, do not open the lid during this time as the steam cooks the rice.
Place the rice in a serving dish, spread over it hazelnut, almonds and fried raisins. Serve.