This Berber fruited rice dish resembles the rice pilafs of Western and Central Asia, but adds a North African flair with its use of harissa sauce and mint. It was absolutely delicious, my guests couldn't stop praising it, and I imagine I will make it time and again.
The original recipe was for chicken stuffed with fruited rice, and called for plain white rice cooked by itself and then mixed with the other ingredients. I decided that stuffing the chicken was too much work and that I'd cook the rice separately - so the method of prepartion is my own. I also increased the quantities in the original recipe, as it is below it will serve about 6.
This recipe is quite spicy, you can make it less so by using less harissa. I think it would be even better with some pine nuts and next time I will add them. You can substitute or add other types of dried fruit as well.
Fruited Rice
Ingredients
- 2 tbsp. olive oil
- 1/2 cup onions, chopped
- 1 1/2 cups rice
- 1 1/2 to 3 cups of chicken broth
- 1 large pinch of saffron, powdered.
- 10 dried apricots
- 6 dried prunes
- 1 tbsp. raisins
- 1/2 cup blanched almonds, chopped
- tbsp. fresh mint, chopped
- 1 tbsp. harissa sauce
- 2 tsp. ground ginger
- 2 tsp. ground coriander
- 1 tsp. ground cinnamon
- 1/2 tsp. ground turmeric
Instructions
Heat the oil on medium heat in a large, deep sautee pan. Add the onions and sautee until soft. Add the rice and sautee until translucent, stiring frequently. Add the chicken broth and saffron. Bring to a boil, reduce the heat, and simmer covered until the rice is done.
Meanwhile soak the fruits in warm water for 15 to 20 minutes. Chop into large pieces.
Add the the rest of the ingredients, mix well and serve.
Adapted from this recipe at 1 World Recipes