Wednesday, June 6, 2007

Spicy Rice for Fish (Ruz lissumak)

Spicy Rice for Fish (Ruz lissumak) is a Lebanese main dish served with fish pieces on top of the rice.

Ingredients:
  • ¼ cup olive or nut oil
  • ½ cup pine nuts
  • 1 cup onions, sliced
  • 2 cups rice, washed and drained
  • 1 teaspoon salt
  • 3½ cups boiling water
  • ¼ teaspoon powdered saffron
Preparation:
  • Heat the oil in a saucepan and lightly fry the pine nuts. Remove and set aside. Lightly brown the onions in the same oil. Add the rice and salt, and sauté for a few minutes.
  • Pour in the boiling water and saffron. Allow to bubble for a few seconds, cover tightly and turn down to a low simmer. Cook until all the water is absorbed and the rice is tender – approx 20 minutes.
  • To serve, turn onto a platter, sprinkle with the pine nuts and garnish with fish pieces. Alternatively, serve as an accompaniment to a fish dish.
For added fish flavor, oil left over from frying fish may be used in this recipe.

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