Ingredients
- Pine nuts 40g
- Cashew nuts 40g
- Blanched almonds 40g
- SpinneysFOOD fine pepper ¼ tsp
- SpinneysFOOD White Pepper ¼ tsp
- SpinneysFOOD fine salt 2 ½ tsp
- SpinneysFOOD Australian lamb mince 300g
- SpinneysFOOD Cinnamon Stick 1
- Pistachios 40g
- Yellow raisins 45g
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- SpinneysFOOD Bay Leaf 1
- Medium grain rice 880g
- Dried fig 45g
- Dried apricots 45g
- SpinneysFOOD bottled water 1L
- All spice powder 1 tbsp
- SpinneysFOOD fine cinnamon 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Arabic spiced rice with mixed nuts and dried fruit
Arabic 15 Mins Prep · 30 Mins Cook
- Soak the rice in water for 30 minutes. Rinse the rice until the water is clear.
- To prepare the mixed nuts and dried fruit topping, cut the dried figs and apricots into small cubes.
- On a low heat, fry all the nuts and dried fruits separately in a little oil, until a pale brown colour appears on all sides.
- Combine all the nuts and dried fruits together before use.
- To make the rice, in a medium-sized pot, heat 2 tbsp of oil.
- Add the bay leaf and cinnamon stick. Then add the lamb and season with ½ tsp of salt, white pepper, black pepper, cinnamon and 7-spice powder.
- Sauté the ingredients together until the meat has browned slightly but still retains its moisture.
- Add in the rice and mix together for a couple of minutes.
- Add the boiling water and remaining 2 tsp of salt. Mix and cover the pot. Reduce the heat and leave the rice to cook for about 20-30 minutes.
- Serve the rice in a large platter topped with the mixed nuts and dried fruit.