Real African Dishes: [MC-AllEthnic-Recipes] Classic Aleppian Rice

Thursday, June 7, 2012

[MC-AllEthnic-Recipes] Classic Aleppian Rice – Syrian Kosher

* Exported from MasterCook *

Classic Aleppian Rice – Syrian Kosher

Recipe By : "Aromas of Aleppo: The Legendary Cuisine of Syrian Jews" by Poopa Dweck and Michael J. Cohen.

Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 teaspoon kosher salt
2 cups long-grain white rice -- preferably basmati
1/4 cup vegetable oil

In a medium saucepan, bring water and salt to a boil. Add rice and boil 10
minutes. Drain rice in colander and rinse in warm water.

In a 2- to 3-quart saucepan, heat the oil for about 30 seconds, then add
the rice. Cover the pan with a kitchen towel, and then a heavy lid over
that. Cook rice over medium-low heat for 30 to 35 minutes, until fluffy
and a crust has formed on the bottom.

Dip the bottom of the saucepan in a large bowl of ice water for 30
seconds. Turn upside down on platter and golden rice crust will be on top.

Makes 6 to 8 servings

This recipe is similar to Persian rice with the golden, crunchy crust that
sticks to the bottom of the pot. This crust is called tadiq by the
Persians and a'hata by the Aleppians. However, Persian rice uses butter
while the Jewish Aleppian style substitutes oil to meet Jewish dietary
restrictions.

Cuisine:
"MidEastern"
Source:
"NPR, "A Seder with a Syrian Flavor by Bonnie Wold", April 16, 2008
04.21.08"
S(Formatted by Chupa Babi):
"June 2012"
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Per Serving (excluding unknown items): 262 Calories; 8g Fat (28.5%
calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 274mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0