How to Make a Really Beautiful Rice Bowl

IN THE TIGHT-KNIT Assyrian community outside Washington, D.C., where Marcelle Afram grew up, there was rice on the table at most every meal. But this pretty dish, known simply as red rice, was reserved for special occasions.

Simmered just until al dente with tomato pulp and saffron, the rice, true to its name, takes on a scarlet hue. Spiced with cumin, dotted with fava beans and chickpeas, and topped with fried onions, dill and a drizzle of yogurt, it makes a generous centerpiece or very special side for any occasion.

Source link Lifestyle

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