Ruzz Bi L Mukassarat Rice Fried with Nuts
Indulge in the fragrant elegance of Ruzz Bi L Mukassarat, a delightful Middle Eastern rice dish fried with an irresistible medley of nuts. Featuring fluffy, perfectly cooked basmati rice infused with warm spices like cinnamon, cardamom, and allspice, this recipe balances texture and flavor with golden almonds, cashews, pine nuts, and sweet, plump raisins. Toasted to perfection in a blend of butter and olive oil, the nuts add a nutty crunch that contrasts beautifully with the soft, spiced rice. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish is a show-stopping centerpiece for festive gatherings or an elegant side to grilled meats and roasted vegetables. Quick to prepare in under an hour, Ruzz Bi L Mukassarat is a simple yet luxurious recipe that brings rich, aromatic flavors to your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Almonds (blanched and halved)
- 1 cup Cashews
- 1 cup Pine nuts
- 0.5 cup Golden raisins
- 1 stick Cinnamon stick
- 4 pods Cardamom pods
- 0.5 teaspoons Ground allspice
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the basmati rice several times under cool water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain and set aside.
In a medium-sized pot, bring 3 cups of water to a boil. Add the drained rice, cinnamon stick, cardamom pods, and 1 teaspoon salt. Stir once, cover with a tight-fitting lid, and lower the heat to its lowest setting. Let the rice cook for 15 minutes, then remove from heat and allow it to sit, still covered, for another 10 minutes.
While the rice is cooking, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Add the almonds and cashews to the skillet, stirring frequently until they turn a light golden color. Remove and set aside.
In the same skillet, add the pine nuts and toast them lightly until golden. Be careful, as they toast quickly. Remove and set aside.
Add the golden raisins to the skillet and fry for 1-2 minutes until they puff up. Remove and set aside with the nuts.
Once the rice has rested, fluff it gently with a fork, removing the cinnamon stick and cardamom pods.
Melt 1 tablespoon of butter in the same skillet and add the cooked rice. Sprinkle in the ground allspice, ground cinnamon, black pepper, and adjust salt if needed. Stir gently to coat the rice with the spices.
Add the toasted nuts and fried raisins back into the skillet, folding them gently into the rice.
Transfer the rice to a serving platter, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.8 g | 352% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 58.9 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 68.2 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 3149 mg | 67% | |
*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.
