As its name suggests, this popular Saudi Arabian dish, identified as Hijazi cuisine (from the Western province of Hijaz), likely came to the country with the pilgrims from Central Asia, more specifically from the city of Bukhara. Today, this widely-eaten rice dish is as Saudi Arabian as any original food prepared in that country. The aroma that emanates from Ruzz Bukhari is enticing to all—even staunch meat-eaters. What makes it even more appealing are the crunchy toasted pine nuts and the soft raisins making this rice dish a new adventure. The dish can be served as a vegetarian main course with a salad or vegetable or as a side dish to all types of stews. It is a favorite choice with Tandoori Chicken, Omani-Style. Homemade Plain Yogurt goes well with it as does Creamy Cucumber and Bell Pepper Salad.
Serves: 4 to 6
Prep time: 20 minutes
Standing time: 35 minutes
Cooking time: 30 minutes
INGREDIENTS:
- 4 tablespoons oil
- 1 onion, minced
- 2 cloves garlic, crushed to a paste
- 11/2 cups (300 g) uncooked Basmati or other white long-grain rice, soaked for
- 5 minutes, thoroughly rinsed and drained
- 4 tablespoons raisins
- 2 tablespoons tomato paste dissolved in
- 4 tablespoons water
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Generous pinch of ground cloves
- 3 cups (750 ml) water
- 4 tablespoons pine nuts, toasted, for garnish
INSTRUCTIONS:
- Heat the oil in a medium saucepan with a lid over medium-low heat and sauté the onion, uncovered, for 10 minutes. Add the garlic and cook for 3 minutes, stirring frequently.
- Add the rice and stir frequently for 2 minutes more. Stir in the rest of the ingredients, except the pine nut, and bring to a boil. Cover and cook over medium-low heat for 12 minutes. Stir the rice and re-cover the saucepan.
- Turn off the heat and allow to cook in its own steam for 30 minutes. Place on a serving platter, sprinkle on the pine nut and serve.
