½ tbsp. oil
1 medium onion, finely chopped
1 cup white rice
2 minced cloves of garlic (1 tsp.)
¼ cup pine nuts or bleached almonds
¼ cup black raisins
¼ cup pitted prunes, chopped into small cubes
handful of parsley leaves
2¼ cups water
½ Tbsp. brown sugar
½ tbp. turmeric
¼ tbp. cinnamon
salt and pepper for seasoning
In a pot, fry the onions in the oil until lightly golden-brown.
Add the pine nuts and roast for about 1 minute, while stirring.
Add the rice and minced garlic and sauté lightly.
Add the raisins, prunes and parsley leaves, and stir.
Season with salt and pepper to taste, and add the sugar.
Add the water, bring to a boil and reduce to medium-low heat.
Cover for 10-15 minutes until ready.
Serving Tip: Lightly oil a tall round/elliptic dish with straight (not sloped) sides.
Stuff the dish with rice thoroughly.
Place a nice serving plate over the top of the dish and turn over.
Remove the dish from over the rice and serve.