The recipe I'm sharing today is one of no fuss because Egypt really doesn't need to be any more difficult than it is right now. We need simple pleasures - ones that assure us that the sun will continue to shine despite the plumes of smoke in gradients of grey rising in our city's sky; pleasures that remain firmly fixed in our transient memories.
My mom's cinnamon rice. Scents of family gatherings, leftovers ravaged after a late night out and Ramadan. Familiarity and inner peace. A safe place to be.
Start your way to inner peace too, if only for a moment or two with a little bit of beef, an onion and some ghee.
350 grams of ground beef
1 medium-sized onion, finely chopped
450 grams of short-grain rice, soaked for 30 minutes
3 tablespoons of ghee
2.5 teaspoons of ground cinnamon
Pan-fried almonds to garnish
Add 3 cups of water to the beef and leave to simmer for a minute. Rinse the rice to remove extra starch and add the rice to the beef.
Stir then season with salt and add the last tablespoon of ghee. Bring to a rapid boil then turn down the heat to a flame. Cover the pot and allow to cook for 20 minutes or until the rice is cooked through. Once cooked, place in a serving dish and garnish with toasted almonds.
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