6. Tip: If you don't have vegetable broth on hand, you can use 3 cups of boiling water mixed with 1 tablespoon of pareve chicken soup mix or veggie bouillon. This rice was fluffy, softly scented, and delicious. 3. Located in Northwestern Africa, Morocco is an African country with many European and Middle Eastern influences (probably the reason for my confusion). This middle eastern raisin rice is the perfect match to the garlic chicken recipe [Check here] . Middle Eastern rice is always prepared fluffy, never sticky like risotto or sushi rice. It's a combination between the sweetness of raisin and the eastern flavor of Curcuma. Heat the 2 tsp. Middle Eastern cuisine is one of my favorites, but there are very few good cookbooks on the subject in this country. 4. Add rice and stir well. 5. It can include a variety of ingredients that vary by region, but most Middle Eastern rice dishes are made from basmati rice and contain garlic, olive oil, raisins, pine nuts and meat. Set aside. Ingredients 2 cups white rice 1 medium finly chopped onion 1 freshly shredded carrot 1/4 cup raisins 3 cups water Salt, 1/2 tbsp Cinnamun, 1 tbsp… Mediterranean, Middle Eastern, Caribbean, and Indian cuisines pair well with this rice; it's also a great complement to lamb dishes or grilled whole fish. Uncover the rice and quickly and gently fluff it up with a fork. 1 1/2 cups (325 g) basmati rice, rinsed 2 tablespoons olive oil 3 tablespoons pine nuts 1 onion, ﬁnely diced Add water, salt and raisins and bring to a boil. https://www.type1kitchen.com/lebanese-rice-with-spicy-nuts-and-raisins olive oil in the saucepan over high heat. In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Saffron Rice with Golden Raisins and Pine Nuts (ROZ MLOW’WAN) eecipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission. Faith’s book is a must have for anyone with eclectic tastes who wants to explore the food of this region. Bring to a boil, cover and simmer for 25 minutes. These influences, among other things, have formed the Moroccan cuisine, mostly known for the use of spices, couscous, lamb, fruits and nuts.