This Moroccan Mixed Nuts Rice Recipe is a delicious and rich dish that pairs well with most grilled, roasted meats and stews. The method is simple, few spices and gets done in one pot but the assortment of nuts and raisins makes it fit for any royal banquet.
You can use any nuts of your choice, other than cashews and almonds, pine nuts and walnuts taste really good in this dish too. The pulao can be served as a main dish on it’s own too.
Stock cubes can be used instead of liquid stock, in that case increase the quantity of water in the recipe. The liquid should cover the rice completely and come an inch up the surface of the rice in the pan.
For Moroccan Mixed Nuts Rice :
4 cups long grain basmati rice
1 medium onion, sliced
2 cloves garlic
1 teaspoon ginger powder or 1 inch piece ginger chopped
4 teaspoons salt
1 teaspoon cumin powder
1 teaspoon cinnamon powder
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
1/2 teaspoon ground black pepper
1/4 cup olive or sunflower oil
1/2 cup cashew nuts
1/2 cup slivered almonds
1/2 cup dried figs chopped or raisins
2 1/2 tablespoons olive oil
2 cups chicken stalk plus water
2 tablespoons fresh parsley leaves or coriander leaves, roughly chopped
This Is What You Do :
Heat oil in a deep, wide pan over medium heat. Add nuts and raisins. Cook, stirring, for 3 to 4 minutes or until golden. Remove nuts to a plate.
Add onions and garlic to the same oil. Cook till the onions are light golden in colour, not brown. Add all the spices, salt and rice. Fry for 2-3 minutes.
Add stock and water to come one inch over the surface of rice. Cook, covered on medium low heat, for 12 to 15 minutes, or until rice are done and have absorbed all the liquid.
Turn the heat off, wrap the lid in a clean cotton kitchen towel and cover the rice again. Let them sit like this another ten minutes. This will absorb all the excessive moisture from the rice and make them fluffy.
Stir in nuts, raisins and parsley. Serve with grilled meats, roasts or Apricot Chicken .