Wednesday, January 29, 2014

Mom's Cinnamon Rice

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. 

Cinnamon Rice
You'll need:
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 
In a large pot, melt 2 tablespoons of ghee on medium heat. Cook the onions until translucent then add the ground beef. Cook the ground beef until browned. Add the cinnamon in the last 5 minutes of cooking the beef. 

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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