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By UmmBinat on August 27, 2012
"This is my favorite rice pudding. It is nice and creamy but not too heavy. The Persian version of rice pudding is very simplistic, yet beautiful in flavor masha Allah. Sheer Berenj on its own is simply made with rice, water, milk and rosewater. I love it because it is not too sweet you add a sweet topping such as a good honey or a sweet preserve (jam)...."
Prep Time: 5 mins
Total Time: 1 hrs 27 mins
By UmmBinat on November 7, 2011
"A nice simple and tasty pilaf. I sometimes use chicken stock in replacment of the meat one. It's a must to use basmati! Very good with Braised Lamb (Tas Kebap). Basically the recipe from The Complete Middle East Cookbook by Tess Mallos"
Prep Time: 0 mins
Total Time: 30 mins
By Julesong on October 30, 2011
By Annacia on February 15, 2011
"This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Moroccan Saffron Chicken.
CREDIT: Christine Benlafquih
Prep Time: 15 mins
Total Time: 45 mins
By French Tart on March 31, 2009
"This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout..."
Prep Time: 20 mins
Total Time: 40 mins
By Perfect Pixie on July 27, 2007
By Charishma_Ramchandani on January 4, 2005
By najwa on January 2, 2005