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
