Ruzz Bi I Mukassarat Egyptian Rice with Nuts
Delight your taste buds with Ruzz Bi I Mukassarat, a classic Egyptian rice dish bursting with flavor and texture. This recipe combines tender, fragrant long-grain rice cooked in a savory broth with a warm hint of cinnamon, creating an aromatic base that’s simply irresistible. The crowning glory is a luxurious medley of golden-toasted almonds, cashews, pistachios, and optional sweet raisins, adding a delightful crunch and subtle sweetness. Elevated with sautéed onions and a touch of ghee or butter, this dish is both comforting and elegant, perfect as a festive side dish or a show-stopping addition to your dinner table. Garnish with fresh parsley for a pop of color and serve warm to complement Middle Eastern and Mediterranean-inspired meals. Ideal for special occasions or everyday indulgence, this nutty Egyptian rice masterpiece is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 tablespoons butter or ghee
- 1 tablespoon vegetable oil
- 1 medium, finely chopped onion
- 1 small cinnamon stick
- 3 cups chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup, blanched and sliced almonds
- 0.5 cup cashews
- 0.25 cup, shelled pistachios
- 0.25 cup (optional) raisins
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Rinse the rice under cold water until the water runs clear, then soak the rice for 15 minutes in cold water. Drain and set aside.
In a large, heavy-bottomed pot, melt 2 tablespoons of butter or ghee over medium heat. Add the vegetable oil to prevent the butter from burning.
Add the finely chopped onion and sauté until golden and fragrant, about 5-7 minutes.
Stir in the cinnamon stick and let it toast in the fat for about 1 minute.
Add the soaked and drained rice to the pot, stirring gently to coat the grains with the butter and oil.
Pour in the chicken or vegetable stock, then add the salt and ground black pepper. Stir gently to combine.
Bring the mixture to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 15-18 minutes or until the liquid is absorbed and the rice is tender.
While the rice cooks, prepare the nut topping. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the almonds, cashews, and pistachios, toasting them gently until golden and fragrant, about 3-5 minutes. If using raisins, stir them in during the last minute of toasting.
Once the rice is fully cooked, remove the cinnamon stick and fluff the rice with a fork.
Transfer the rice to a serving platter and sprinkle the toasted nuts (and raisins, if using) evenly on top.
Garnish with chopped parsley, if desired. Serve warm as a side dish or as part of a larger feast.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 43.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 418 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
