Prep 10 mins
Cook 20 mins
Simple rice pilafs like this one often accompany kebabs or other dishes in tavernas throughout the Mediterranean.
- 4.92 ml cumin seed
- 473.18 ml chicken stock
- 236.59 ml rice
- 29.58 ml dried currants
- 44.37 ml Italian parsley, chopped
- 29.58 ml slivered almonds, lightly toasted
- salt and pepper
- Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.
- Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes. Let rice stand, covered for 5 minutes, then add parsley and almonds and fluff with a fork.