Dawood Basha Fatteh with Kofta and Rice
Ingredients
Rice
- 2 cups short-grain rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons corn oil
Kofta
- 400 grams kofta
- 3 tablespoons corn oil
- 1 large onion
- 2 cloves garlic
- 1 green pepper
- 4 large tomatoes
- 2 tablespoons tomato paste
- 1/4 cup vinegar
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
For serving
- Bread as desired
- Pine nuts
- Parsley
Preparation
Wash the rice well and soak it in water for 15 minutes.
In a pot, combine water, salt, and corn oil, bring to a boil, add the rice, and boil vigorously for 2 minutes. Cover, reduce heat, and cook for 15 minutes until rice is done. Keep warm.
Shape the kofta into small balls.
Heat corn oil in a pot, add the kofta balls, and stir gently until browned. Remove from pot.
Add the onion, garlic, and green pepper. Stir for a few minutes until the onion softens, then add the tomatoes, tomato paste, vinegar, water, salt, black pepper, and cumin. Simmer the sauce for 5 minutes to blend flavors.
Return the kofta to the sauce and cook until flavors are combined and kofta is fully cooked.
In a deep plate, place some bread, add some sauce, then half the rice, more sauce, and some kofta. Layer with the remaining rice, kofta, and sauce. Arrange bread around the sides.
Sprinkle with pine nuts and parsley. Serve immediately.
Notes
You may need to add a little water to achieve a liquid sauce.
