Iraqi Rice (Timman)
White basmati rice, pine nuts and paper towels simmered on the stove.
40 min · Serves 3 · Easy
Ingredients
Method
Start cooking mode- Cook 40 min · 40 min total
- easy
- 1
Wash rice well in a sieve and drain. Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
- 2
Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
- 3
Reduce heat to medium low and cover pot tightly for 15 minutes. Open pot and fluff rice with a fork.
- 4
Place paper towels around rim and cover tightly again. (This makes for a fluffier grain). Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low.
- 5
Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
- 6
Sprinkle over rice and fluff with a fork to incorporate.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
