RICE WITH DRIED FRUIT
By Ruth Milstein
In Israel, we often use rice as a side dish and a main dish mixed with other vegetables. Our family cooks it in many ways. This recipe is typically prepared for special occasions. The touch of extra work and detail pays off in the end; everyone will love it. Serves 8.
2 cup rice, basmati or elongated
2 tablespoons lemon juice
3 ounces pistachios, minced
4 ounces almonds, peeled and minced
2 ounces dried plums, pitted and sliced
2 ounces dried dates, pitted, peeled, and sliced
2 ounces dried apricot, sliced
Grated peel of 2 oranges (orange part only)
2 ounces raisins
1/2 teaspoon turmeric
2 teaspoons salt
1/2 teaspoon cinnamon
4 tablespoons corn oil
3 potatoes, peeled and sliced
1 tablespoon fresh coriander, minced
1 tablespoon fresh parsley, minced
Put the rice in a large bowl. Pour boiling water on top. Mix for a minute. Strain the rice and rinse well in cold water. Put the rice back in the bowl. Add 6 cups cold water and 1 1/2 teaspoons salt. Soak for 5 hours or leave overnight. In a large pot boil 4 cups of water with the lemon juice. Add the rice and cook on low heat for about 6 minutes. The rice must be soft but not soggy. Strain the water and put it aside.
In a bowl mix the pistachios, almonds, plums, dates, apricots, orange peels, raisins, turmeric, and remaining ½ teaspoon of salt and cinnamon.
Simmer the oil in a wide pot. Arrange all the potatoes in one layer. Spread the coriander and the parsley on the potatoes. Arrange from bottom up in layers: ⅓ of the rice, ½ of the dried fruit mixture, ⅓ of the rice on top, and the other half of the dried fruit mixture, and cover with the remaining rice. Cook on high heat for 3 minutes. Lower the heat and cook in a pot that is well-covered for about 30 to 35 minutes. Turn over onto a large serving platter and serve hot immediately.
Ruth Milstein is the author of the Gourmand award-winning cookbook ‘Cooking with Love: Ventures into the New Israeli Cuisine.’
Visit https://www.ruthmilstein.com/
