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Prep 0 mins
Cook 20 mins
Heavy on the cumin so you're warned well in advance. For added depth I dry roast the cumin powder. For really pronounced flavor, use cumin seeds, but I leave that up to you to decide. Quite delicious with just about any type of fish!
- In a teapot bring 3 cups of water to the boil.
- In a large saute pan, over medium heat dry roast the cumin powder first for 1 1/2 minutes then add the olive oil and rice; cooking for about 4-5 minutes until the rice is coated with the oil and cumin and glistens. (If using whole cumin seeds, dry roast, tranfer to coffee mill, pulverize then add back to pan.).
- Add enough boiling water to cover the rice by 1 1/2 inches. Add the salt. Reduce heat to low and cook the rice uncovered until you see small "craters" on the surface and water has evaporated. This will take about 15-20 minutes.
- Cover the pan tightly, remove from heat and let sit 20-25 minutes.
- After 25 minutes, if any water remains, boil off the water (being careful not to burn), but do not stir the rice while the excess water evaporates.
- Add more salt if needed.
- Serve with lemon wedges.
This is really yummy but mine didn't cook right but that may be due to my pathetic stove, using Persian Basmati rice instead of one of the types called for or because I didn't add enough water! Never the less it was delicious. I used cumin powder, sea salt, plus the rest of the ingredients. I think just for ease sake I will make this again using the normal procedure I usually do to cook the rice. Served with Roasted Squash With Lemon and Nutmeg and Tzatziki Mexicano. Made for Veggie Swap #46 ~ May 2012 ~