Ruz bil-loz wa bil-tamar
Rice with Almonds and Dates
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- 1 cup (225 g / 8 oz.) rice
- 50 g / 2 oz. butter
- 50 g / 2 oz. almonds, blanched and halved
- 8 dates, stoned (they should be fresh, but dried ones will do, if plump)
- 50 g / 2 oz. sultanas
- 1 tsp. rosewater (but this can be omitted)
While the rice is standing, after cooking, melt the butter in a frying pan.
Add the almonds, stirring until they turn golden. Now add the dates and
sultanas, and cook, stirring, for a few more minutes. Remove from the stove and
mix in the rose water, if used. Pile the rice on a dish and arrange the mixture
on top of it. Serves 4-6.
From "Middle Eastern Food - East of Orphanides" by George Lassalle
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