It’s a hearty yet simple Palestinian dish made with ingredients found in almost every household. It’s essential to use short grain rice, don’t substitute, since you need the starch this rice provides. You can serve the dish hot or warm, and if you have little ones, they’ll absolutely love it.
Ingredients
- 5 cup short grain rice
- 4 cups boiling water
- 1/3 cup extra virgin olive oil
- 1 large onion, diced
- 1/2 cup tomato paste
- 8 cups water
- 2 cubes vegetable bouillon
- 1 tsp chicken bouillon powder
- 1/2 tsp. Black pepper
- 2 tsp. Salt
- Drizzle olive oil
- Radishes, cucumber pickle and olives
Instructions
- Rinse the rice once.
- Add the boiling water to the rice and set aside.
- Sauté the onions in 1/3 cup EVOO until soft, make a circle in the middle add the tomato paste.
- Cook the the tomato paste for 30 seconds before stirring with the onions, stir until completely incorporated.
- Add 8 cups water + the soaked rice with its water and stir.
- Add 2 cubes of vegetable bouillon, chicken powder, salt and black pepper.
- Bring to a boil stirring occasionally (every 5 minutes so the rice doesn’t stick to the bottom).
- Once it boils bring the heat to low, continue cooking and stirring occasionally.
- Once you notice it’s starting to thicken you need to stay close and keep stirring until the rice is cooked. The rice should be very wet it will thicken on its own.
- Remove from the heat, serve in dishes with a drizzle of olive oil.