Ruz al bukhari with salata hara (arabic pilaf) Recipe

Cooking Directions

• STEP 1.Start by rinsing the basmati rice under cold water until the water runs clear.
• STEP 2.In a large pot, heat some oil and saut茅 the onions until golden brown. Remove half of the onions and set aside for garnishing.
• STEP 3.Add the meat to the pot and cook until browned. Then, add the spices and rice, stirring well to coat the rice in the spices.
• STEP 4.Pour in the broth and bring to a boil. Reduce the heat, cover the pot, and let the rice simmer until cooked and the liquid is absorbed.
• STEP 5.In a separate pan, heat some oil and fry the reserved onions until crispy. Set aside for garnishing.
• STEP 6.Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Top with the caramelized onions and toasted nuts.
• STEP 7.Serve the Ruz al bukhari with salata hara on the side for a spicy kick. Enjoy!

Cooking Tips

• For extra flavor, you can marinate the meat with spices and yogurt before cooking.
• Toasting the nuts before adding them to the pilaf will enhance their flavor and add a nice crunch.
• If you prefer a milder version, you can adjust the amount of spices and chili in the salata hara.

Storage and Serving

• Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pilaf in the microwave or on the stovetop with a splash of water to prevent it from drying out.
• Serve the pilaf as a main dish with a side of salad or yogurt, or as a side dish alongside grilled meats or kebabs.