Khaltah rice

Khaltah rice

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

A mixture of nuts and raisins, and sometimes onions, are sautéed until golden brown and are served on top of the rice. This makes an otherwise common dish festive for more special occasions. This type of rice is often eaten with turkey or veal.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
250g short-grain rice
50g butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons tomato paste
2 bay leaves
2 cardamom pods
500ml vegetable or chicken stock
salt

For the khaltah mixture

Quantity Ingredient
30g raisins
50g butter
30g blanched almonds, halved
30g blanched hazelnuts, halved
1 teaspoon ground cinnamon

Method

  1. Wash the rice under cold running water, then soak in fresh water for about half an hour.
  2. In a medium-sized pot over a high heat, heat the olive oil and add the drained rice, cinnamon, allspice, tomato paste, bay leaves, cardamoms and salt to taste and stir for 2 minutes. Add enough stock to cover the rice by 2 cm. Once the stock comes up to the boil, reduce the heat to a simmer and cook for 20 to 25 minutes, covered, or until the rice is tender.
  3. Soak the raisins in warm water for 15 minutes until softened, then drain. In a hot frying pan over a low heat, melt the butter and sauté the raisins, almonds, hazelnuts and the cinnamon for about 3 to 5 minutes or until the nuts turn golden brown.
  4. To serve, invert the rice onto a platter and cover with the khaltah mixture. Serve hot.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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