Sunday, July 19, 2009

Basmati Rice with Kishmish

1) 2 1/2 cups of Basmati rice
2) 8 cups water

In a large pot, place the rice and the water. Bring to a boil, and boil rapidly for about 4 to five minutes. In a collander, drain off all the water. Do not over cook.

3) 1/4 cup raisins (kishmish)

4) 4 shallots, chopped

5) 1 Tablespoon cumin seeds

6) 1/4 cup olive oil

Put the raisins in a small dish and just barely cover them with water. In a hot, dry pot, pour the olive oil. Brown the chopped shallots a few minutes, until a little brown. Add the cumin seeds and brown until you smell the nutty smell of the cumin, then drain the raisins and throw them in as well. Let it cook until you smell the raisins getting hot.

Then add the cooked rice and turn it over gently, a few times, until the raisins and shallots are mixed in nicely. Cover it until ready to serve.

Serve the rice with the Lamb and Okra Love from Basra (Bumya), recipe below, and fresh mint. The stew makes a gorgeous topping for the rice.


"If it ain't simple, I don't cook it."