A simple side of rice is enlivened with an aromatic mix of warm spices and garnished with fried almonds. This recipe first appeared in our December 2013 issue along with Nancy Harmon Jenkins' article Heart of Palestine.
Ingredients
- 1 tbsp. whole black peppercorns
- 2 tsp. whole allspice
- 2 tsp. whole cloves
- 1 stick cinnamon, broken in half
- 3⁄4 cup olive oil
- 1 cup whole blanched almonds
- Kosher salt, to taste
- 2 cups basmati rice
- 3⁄4 cup roughly chopped parsley
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Instructions
Step 1
Heat peppercorns, allspice, cloves, and cinnamon in a 6-qt. saucepan over medium heat until fragrant, 1–2 minutes. Let cool slightly, then transfer to a spice grinder; grind into a powder and set aside. Add ¼ cup oil to pan; place over medium-high heat. Add almonds; cook until golden, 3–5 minutes. Transfer to a bowl and season with salt. Add remaining oil to pan; return to medium-high heat. Add rice; cook, stirring occasionally, until lightly toasted, 5–7 minutes. Add spice mixture and 3½ cups water; boil. Reduce heat to low; cook, covered, until rice is tender, about 30 minutes. Remove from heat; let sit 10 minutes. Uncover and fluff with a fork. Transfer to a platter; garnish with almonds and parsley.
- Heat peppercorns, allspice, cloves, and cinnamon in a 6-qt. saucepan over medium heat until fragrant, 1–2 minutes. Let cool slightly, then transfer to a spice grinder; grind into a powder and set aside. Add ¼ cup oil to pan; place over medium-high heat. Add almonds; cook until golden, 3–5 minutes. Transfer to a bowl and season with salt. Add remaining oil to pan; return to medium-high heat. Add rice; cook, stirring occasionally, until lightly toasted, 5–7 minutes. Add spice mixture and 3½ cups water; boil. Reduce heat to low; cook, covered, until rice is tender, about 30 minutes. Remove from heat; let sit 10 minutes. Uncover and fluff with a fork. Transfer to a platter; garnish with almonds and parsley.
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