Oriental Rice (Ruz hashweh)

The king of rice dishes,ruz hashweh adorns every buffet dinner and is a favorite for all.Beautiful to look at when served,he aroma from he variety of spices make this dish particularly enjoyable. Traditionally,this dish is prepared with round grain rice,but I have tried using Basmati rice with excellent results.The nutty flavor of the Basmati enhances the aroma of he blend of spices that make this dish an unforgettable experience.In the Hebron area,it is customary to add cardamom to the spices suggested in the recipe,which adds a somewhat bitter aroma to he whole dish.If and when I add cardamom,I use it very sparingly and prefer to go heavy on the nutmeg.Ideally the meat for this dish should be chipped by hand.Buy a piece of the round,the topside is best,and cut I following this procedure:cut across in thin slices like you would cut a steak,then taking one slice at a time,cut into thin strips first,then across into little cubic chips (1 cm).

Ingredients

• 800 grams (1 lb.12oz.)ground lean beef
• 1/4 cup vegetable oil
• 1 whole onion
• 3 cups round grain rice
• 4 1/2 cups hot chicken broth (optional,hot water can be used instead)
• 11/2 teaspoons salt
• 3/4 teaspoons black pepper
• 3/4 teaspoons allspice
• 1/2 teaspoon cinnamon
• 2 teaspoons freshly grated nutmeg
• 50 grams (2 oz.)butter

For serving: 30 grams (1 oz.)butter 80 grams (3 oz.)pinions 80 grams (3 oz.)blanched and slivered almonds Peel and wash the onion.Heat the oil in a heavy pan,add the meat and the whole onion and fry over high heat for 10-12 minutes while stirring occasionally until the meat is nicely browned.Add the salt and the spices and cook covered over low heat while you prepare the rice.Wash the rice with running hot water and allow it to drain,then add to the pan and stir well.Add the boiling broth or water and stir again.Cover the pan and bring to boil on medium heat.It is a good idea to taste the liquid at this point in order to check the salt and spices. Allow the rice to simmer for ten minutes then lower the heat.You can stir the rice slowly,then leave it on low until most of the liquid is absorbed.If you prefer put a grid under he pan to avoid the rice from sticking to he bottom.When the rice is almost done dot he surface with he butter cook for another five minutes.Remove from heat and cross the bottom of the pan with a wooden spatula in order to distribute the butter without squashing the rice.Allow it to rest covered for a few minutes before serving.Meanwhile,brown the almonds and the pinions separately,in the butter in a pan over medium heat,stirring so as to get an even golden color.Spread evenly over the rice.Served with broiled or charcoal grilled chicken this meal becomes a real treat.

Christiane Dabdoub Nasser,Classic Palestinian Cookery,SAQI Books,2000,London .