Ruzz Bi I Mukassarat - Egyptian Rice With Nuts

According to the site I got this from, this rice mostly accompanies duck and is reserved for holidays because of the expensive nuts.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  cups rice
• 1  medium onion
• 3  cups  chicken stock
• 1  tablespoon raisins
• 1  tablespoon peanuts
• 1  tablespoon  almonds, blanched
• 1  tablespoon pine nuts
• 1  teaspoon sugar
• 2  tablespoons butter
•  salt, to taste

Directions

1. Finely chop onion.
2. In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
3. Add rice, fry, stirring, until slightly glassy.
4. Add stock, salt to taste (if necessary).
5. Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
6. Turn off heat and let the rice stand for 10 more minutes, still covered.
7. Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
8. Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
9. Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.