Great recipe....I prefer the tast of a litte ground cinnamon to the flavor of the sticks. Could chopped fresh coriander also be called cilantro? I think corinder is the seed of cilantro. Any way I made it with chopped fresh cilantro(which also makes a nice garnish) and it turned out wonderful .... especially with extra slivered almonds! This has become a regular dish in our house!
turned out perfect. i used butter instead of ghee and still was amazing. i loved this. the only issue was that i had to wash my hair twice after making it coz the smell of all the spices caught on.
Delicious! I used a can of diced tomatoes instead of fresh and one cup of extra water. I also left out the almonds. It turned out perfect. I love baharat. I found some at my local Albertson's.
We loved this dish (even my husband who isn't quite as adventurous when it comes to food). I didn't have time to shop for the baharat so I followed SueL's advise and used the Lebanese 7 spice. But this still was a wonderful dish. I also found that I needed to add extra water for the rice. I can't wait to make this again and I'll be sure to have the baharat. Thank you so much for sharing this great recipe, Baraahnz. What a delight!
Yum! Great recipe. This has become a family favourite. Thanks!
Here is the Gulf Baharat (means spices) Kebsa spices (i.e. gulf baharat) 1 tbsp red pepper 1 1/2 tsp cumin 1 1/2 tsp cinnamon 1 tsp cloves 1 tsp black pepper 1 tsp ground cardamom 1 tsp nutmeg 1 tsp ground coriander 1 tsp ground noomi basra (dried lemon or lime) Dried Lime or Loomi (Oman Lime or Black limes can be found on internet) can be sustitute par Lime Juice 4 Loomi (limes) = Juice of one half lime. Thank you for the recipe, looks yummy, I will try.
This has a wonderful flavor! It smells tantalizing while cooking--a cross between great Indian and Middle Eastern food. I do recommend trying to get the bharat spice or a Lebanese 7 spice blend which is about the same thing. It is mostly pepper and cinnamon but there are a few other sweet aromatic spices thrown in. I had to use about 1 extra cup of water to get this recipe completed, as it was drying out too quickly as it cooked and the rice would not have been done otherwise. My husband wanted to try this with some harissa and liked that, although I just preferred the milder, more complex spiciness of the aromatics to come through. Very good dish, I will definitely make again! Thanks much!
Delicious. I used Iranian rice, sweet butter (unsalted) instead of ghee, shrimp that was already cooked, I added it after the first set of spices in the onions/garlic mixture and cooked less time, Iraqi Curry Powder, homemade baharat like Baharat Aka Middle East Mixed Spices - the Real Mix, whole cardamom pods crushed slightly, canned plum tomatoes, the cilantro adding more raw as a garnish for colour, sea salt, to taste, freshly ground black pepper, to taste, as much water as I usually use to cook rice, no almonds because of an allergy here, plus the rest of the ingredients. I served this with Yosi's Israeli Salad, which was a nice accompaniment, Kuwaiti Tomato Sauce (Dukkous Al-Tamat) because I think it is traditional (but I think it would have been better with yogurt). Because of shrimp allergies here we may not be able to have this again but it is a tasty meal.