Rice with Carrots and Nuts
Ingredients
- 2 cups basmati rice
- 3 tablespoons ghee or oil
- 1 tablespoon pine nuts
- 1 tablespoon almond halves
- 1 tablespoon pistachio halves
- 1 tablespoon raisins
- 2 large carrots, grated
- 2 teaspoons salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground mastic
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed chili
Preparation
In a deep pot, place a generous amount of water. Add one tablespoon of salt and one tablespoon of corn oil. Set the pot on medium heat until the water boils vigorously.
Add the rice and let it cook for 7 to 8 minutes until the grains open but are not fully cooked. Drain the rice.
In a medium-sized pot with a thick base, add the ghee and place it on medium heat.
Add the pine nuts and stir with a slotted spoon until they turn light golden. Transfer to a paper towel to drain excess oil. Repeat with the almonds, pistachios, and raisins, then drain on a paper towel.
To the same pot, add the carrots and stir until they soften without letting them dry out. Add the salt, cardamom, mastic, cumin, black pepper, and chili. Add the rice over the carrots, reduce heat to very low, cover, and let cook for 20 minutes until steamed.
Add the fried nuts to the rice, stir gently with a fork to mix, and serve with grilled chicken or meats.
