This is very good. This recipe is from The Complete Middle East Cookbook by Tess Mallos. I use Baharat Aka Middle East Mixed Spices - the Real Mix, good canned plum tomatoes, sea salt, to taste, the usual amount of water I use to cook white Basmati rice which I did not soak this time because the recipe didn't say to but would recommend it for a fluffier grain, plus the rest of the ingredients. I served this dish with Cucumber Yoghurt Salad (Labaan Bil Kiyaar) for a nice lunch. Made for Welcome to Bahrain!
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