Aromatic herbs such as coriander, together with the many spices that exist in this Arab country, make Egyptian gastronomy an experience of flavours and aromas. Interestingly, because of the combinations of these herbs and spices, the vegan world is much in love with Egyptian rice recipes. Since combining of so much flavour in one dish, it does not make it especially necessary to add meat or fish to complete the recipes.
This is yet another rice recipe that is substantial enough to eat on its own as a main course, or accompanied perhaps with a simple tossed green salad. Something to keep in mind is that one can use either vermicelli, as you can see above, or spaghetti, which I used on a previous occasion as can be seen below.
Preparation Time: 15 minutes
Cooking Time: 20-30 minutes
Serves: 4
Ingredients:
1 onion, peeled and finely chopped
25g butter
1 clove garlic, peeled and chopped
1 tbsp freshly chopped coriander
1 tbsp freshly chopped basil (optional)
¼ tsp dried turmeric
¼ tsp dried thyme
¼ tsp cayenne pepper
salt and freshly ground black pepper
50g chopped raisins
50g chopped almonds
225g long-grain rice
450ml water
50g vermicelli or spaghetti
1 tbsp olive oil
Instructions:
Fry the onion in the butter in a heavy-based pan until it turns golden brown.
Add all of the remaining ingredients except the vermicelli or spaghetti and olive oil. Bring to the boil, stir and cover with a lid.
Reduce the heat and simmer for 15 minutes until the liquid has been absorbed and the rice is tender.
Meanwhile, break the vermicelli or spaghetti into short lengths and cook in plenty of boiling salted water for about 6-8 minutes until tender.
Drain very well and dry thoroughly. Heat the oil in a small pan and fry the cooked pasta until golden.
Fluff up the rice with a fork and stir in the fried pasta.
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