Syrian Rice
This Syrian Rice recipe takes me back. It reminds me of my teta and my dad, of course…it was a big part of our table. I would always sneak a bowl of it by itself and add some jocoque (Mexican labneh), something spicy like serranos, mint, scallions and fried almonds! I’m not claiming this to be the right way to make it, but this is how it was made in my house and it is how I like it.
Equipment
- Bowl
- large pan
- pot
Ingredients
- 2 cups basmati rice
- boiling water, enough to cover your rice in a bowl
- 6 tbsp unsalted butter
- 1 cup fideo , or vermicelli
- 1 tbsp chicken bouillon, optional
- 2 cups chicken broth
- 2 cups water
- salt and pepper, to taste, if needed
Toppings
- sliced almonds, butter fried, to taste
- fresh mint, to taste
- serranos, sliced, to taste
- scallions, sliced, to taste
- labneh, to taste
Instructions
- Add the basmati rice to a bowl and cover it with boiling water. Let sit for 20 minutes.
- In a large pan, melt the butter on medium heat. Add the fideo and cook until pretty golden brown, stirring frequently.
- Strain the basmati rice and add it to the pan with the golden fideo. Continue to cook them together for another 3-4 minutes. Add the chicken bouillon.
- In a separate pot, bring the chicken broth and water to a boil. Once it is boiling, add it to the rice.
- Taste and add more salt at this point, if needed.
- Cover and simmer on low heat until all the liquid is absorbed. This should take about 15 minutes.
- Fluff it with a fork. Top with sliced almonds, fresh mint, serranos, scallions and labneh. Enjoy!
Nutrition
Calories: 737kcal, Carbohydrates: 125g, Protein: 12g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 1150mg, Potassium: 199mg, Fiber: 3g, Sugar: 1g, Vitamin A: 552IU, Vitamin C: 2mg, Calcium: 74mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.