We're sharing this dish in celebration of Mother's Day! A dish that is cooked most days, its a key component of a Syrian meal, which is made often by Wroud’s mum.
Ingredients:
- 3 cups Short grain Rice (680gms)
- 25 gms Ghee (+ 10 gms ghee)
- 1½ cups Sharia (toasted vermicelli noodles)
- 5 cups Boiling Water (1.25L)
- 1 tsp Vegeta
- 1 tsp Salt
Tip: for every cup of rice add 1.25 cups of boiling water. Don’t forget to count the sharia - it's equivalent to a cup of rice
Method:
- Soak rice in boiling water, add a pinch of salt for 15 minutes, drain and rinse until water is clear In a medium saucepan, add ghee then sharia.
- Stir constantly over medium heat until the sharia has turned nut brown
- Add drained rice and stirfry for a few minutes
- Add boiling water, vegeta and a pinch of salt
- Put the lid on the saucepan and bring to the boil, once the water has evaporated, reduce heat until very low.
- Steam for 15 minutes Remove from heat, add 10 gms ghee and ½ cup cold water (this helps to separate grains and make the rice “pretty”)
- Place the lid back on top and cover with a couple of tea towels Let sit for 30 minutes before serving
