It’s Ramadan again and I’m back in Cairo, spending the time to get reacquainted with traditions I’ve long known but have often forgotten living in Kuala Lumpur. Every year, a particular rice dish makes its grand appearance on the dinner tables of many Egyptian households, especially on nights where guests are expected to come and break their fast then enjoy a long night of watching the newly released Ramadan television series between jokes, bites of cloyingly sweet desserts and hot, sugary tea with mint.
Egyptian rice, usually cooked by lightly frying in ghee then left to cook in hot water or stock, is what we serve up on normal days. There are also days when the lady of the house cooking has more time and incorporates fried vermicelli into the buttery rice then allows them to cook together, to become nutty and rich. 
In Ramadan, rice becomes a star, infused with cinnamon or browned in sugar, studded with ground beef or chicken liver and gizzards. It is then garnished with toasted nuts – whether almonds, pistachios or pine nuts really depends on what your family has chosen as its nut of choice. This is my version for this year.
PrintSpiced Tomato & Toasted Almond Basmati
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Spiced Tomato and Toasted Almond Basmati is a flavorful vegetarian rice dish infused with cinnamon and garnished with toasted almonds, perfect for Ramadan feasts.
Ingredients
- 1 cup of basmati rice, uncooked
- 2 tablespoons of ghee
- 4 cloves of garlic, minced
- 1 small onion, finely diced
- ½ cup of almonds, peeled and halved
- Juice of half a lime
- ¼ cup + 2 tablespoons of tomato paste
- 1½ cup of water
- 1 teaspoon of sugar
- ½ teaspoon chilli powder
- ½ teaspoon of ground cumin
- 1 bird’s eye chilli, finely sliced
- 1 cinnamon stick, around 10 cm in length
- Salt and freshly ground pepper to taste
Instructions
- Rinse the basmati rice in cold water until the water runs clear, then drain well.
- In a separate pan, toast the almonds over medium heat until golden brown, then set aside.
- In a medium heavy-bottomed pot, melt the ghee over medium heat. Add the minced garlic and diced onion, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the tomato paste and ground cinnamon to the pot, stirring well to combine with the onion and garlic. Cook for another 2-3 minutes until the tomato paste is slightly caramelized.
- Add the rinsed rice to the pot, stirring to coat the grains with the tomato mixture.
- Pour in the vegetable stock and lime juice, then season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Garnish with the toasted almonds and fresh mint leaves before serving.
Notes
For a richer flavor, you can substitute chicken stock for vegetable stock. This dish can be prepared ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Fresh mint adds a refreshing touch, but you can also use parsley if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 14
- Carbohydrates: 50
- Fiber: 3
- Protein: 6
- Cholesterol: 10
